125. PUREE OF FRENCH BEANS

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (8)

a good plateful of French beans ↝ Beans, french, mature seeds, raw [Legumes and Legume Products]
a handful of picked parsley ↝ Parsley, raw [Not included in a food category]
a few green onions ↝ Onions, green, raw [Onions]
a gravy-spoonful of good white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
a piece of glaze ↝ Carrots, glazed, cooked [Carrots]
a little sugar ↝ Sugar, NFS [Sugars and honey]
a small pat of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little spinach-green ↝ Spinach, raw [Vegetables and Vegetable Products]

Instructions (8)

Shred a good plateful of French beans.
Boil them quickly until they are a green colour, taking care to boil with them a handful of picked parsley and a few green onions.
When they are done, drain the whole on a sieve.
Place them in a deep sauta-pan with a gravy-spoonful of good white sauce, a piece of glaze, and a little sugar.
Reduce the purée on the fire.
Rub it through a tammy.
Take it up into a small stewpan.
Just before using it, mix in a small pat of butter and a little spinach-green.

Original Text

125. PUREE OF FRENCH BEANS.
SHRED a good plateful of French beans, boil them quickly of a green colour, taking care to boil with them a handful of picked parsley and a few green onions; when they are done, drain the whole on a sieve, and afterwards place them in a deep sauta-pan with a gravy-spoonful of good white sauce, a piece of glaze, and a little sugar; reduce the purée on the fire, and then rub it through a tammy; take it up into a small stewpan, and just before using it mix in a small pat of butter and a little spinach-green.

Notes

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