287. PUREE OF WHITE HARICOT BEANS

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (5)

base

white haricot beans ↝ White beans, NFS [Beans, peas, legumes]

finishing

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
sugar ↝ Sugar, NFS [Sugars and honey]
half a pint of boiling cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

serving

Condé crusts ↝ Pie Crust, Cookie-type, Chocolate, Ready Crust [Baked Products]

Instructions (3)

Is made like the preceding, except that white haricot beans must be substituted for red
in finishing this purée, in addition to the butter and sugar, half a pint of boiling cream should be poured in.
Serve with Condé crusts on a plate.

Original Text

287. PUREE OF WHITE HARICOT BEANS
Is made like the preceding, except that white haricot beans must be substituted for red; moreover, in finishing this purée, in addition to the butter and sugar, half a pint of boiling cream should be poured in. Serve with Condé crusts on a plate.

Notes

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