286. PUREE OF RED HARICOT BEANS.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

one quart of red haricot beans ↝ Beans, kidney, royal red, mature seeds, raw [Legumes and Legume Products]
carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
celery ↝ Celery, raw [Vegetables and Vegetable Products]
an onion stuck with three cloves ↝ Onions, raw [Vegetables and Vegetable Products]
a knuckle of raw ham ↝ Ham [Cold cuts and cured meats]
three quarts of good stock

Instructions (8)

Put the red haricot beans to soak overnight.
Drain off the water on the following morning.
Put the beans into a small stockpot with carrots, celery, an onion stuck with three cloves, and a knuckle of raw ham.
Add three quarts of good stock.
Set the whole on the stove-fire to simmer gently for about four hours.
Remove the carrot, celery, onion, and the ham.
Drain off the broth from the beans.
Pound them in a

Original Text

286. PUREE OF RED HARICOT BEANS.
TAKE one quart of red haricot beans, and having put them to soak the overnight, drain off the water on the following morning; put them into a small stockpot with carrots, celery, an onion stuck with three cloves, and a knuckle of raw ham; add three quarts of good stock, and set the whole on the stove-fire to simmer gently for about four hours. Then remove the carrot, celery, onion, and the ham; drain off the broth from the beans, and pound them in a

Notes

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