Puree of Windsor Beans

Ingredients

• three quarts of Windsor beans
• a bunch of savory herb
• a little salt
• three ounces of butter
• a pinch of sugar
• two wine-glasses of good cream

Method

1. 1

   Boil three quarts of Windsor beans in consomme, with a bunch of savory herb, and a little salt; when thoroughly done, press them through a sieve, and then put them in a saucepan on the fire with three ounces of butter, a pinch of sugar, and two wine-glasses of good cream.

2. 2

   Serve very hot, garnished with pieces of bread fried in butter.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 58. The excerpt below is the record exactly as published.

Puree of Windsor Beans. Boil three quarts of Windsor beans in consomme (Art. 1), with a bunch of savory herb, and a little salt ; when thoroughly done, press them through a sieve, and then put them in a saucepan on the fire with three ounces of butter, a pinch of sugar, and two wine- glasses of good crea

Cook this with the app: pantry check, scaling, and the assistant.