107. PUREE OF WINDSOR BEANS

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (9)

a quart of young Windsor beans ↝ Yardlong bean, raw [Vegetables and Vegetable Products]
a handful of parsley ↝ Parsley, raw [Not included in a food category]
a few green onions ↝ Onions, green, raw [Onions]
a little winter savory ↝ Winter squash, raw [Other red and orange vegetables]
a gravy-spoonful of good white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
a small piece of glaze ↝ Carrots, glazed, cooked [Carrots]
a pat of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little sugar ↝ Sugar, NFS [Sugars and honey]
some spinach-green (No. 286) ↝ Spinach, raw [Vegetables and Vegetable Products]

Instructions (5)

Procure a quart of young Windsor beans, and boil them with a handful of parsley, a few green onions, and a little winter savory.
Drain them and pound the whole together in a mortar.
Take them up into a stewpan, add a gravy-spoonful of good white sauce, and make the purée warm.
Rub it through the tammy with a wooden spoon.
Then take it up into a stewpan, and just before using it make it sufficiently hot, mix in a small piece of glaze, a pat of butter, a little sugar, and some spinach-green (No. 286).

Original Text

107. PUREE OF WINDSOR BEANS.
PROCURE a quart of young Windsor beans, and boil them with a handful of parsley, a few green onions, and a little winter savory; drain them and pound the whole together in a mortar; take them up into a stewpan, add a gravy-spoonful of good white sauce, and make the purée warm. Rub it through the tammy with a wooden spoon; then take it up into a stewpan, and just before using it make it sufficiently hot, mix in a small piece of glaze, a pat of butter, a little sugar, and some spinach-green (No. 286).

Notes

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