Purée of Haricot Flageolets

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

half a pound of flageolets
one onion ↝ Onions, raw [Vegetables and Vegetable Products]
a little bunch of herbs
good flavoured light stock
two ounces of lean ham or bacon ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
two ounces of lean ham or bacon ↝ Beef, bacon, cooked [Bacon]
a pat of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (2)

Put half a pound of flageolets to soak in cold water for a day before using them, change the water occasionally and put them to cook with one onion and a little bunch of herbs in good flavoured light stock with two ounces of lean ham or bacon, cook for three or four hours, and when quite dry and tender pass them through a wire sieve
Mix the purée up with a pat of butter and a little cream, and use while quite hot

Original Text

Purée of Haricot Flageolets.
(Purée de Flageolets.)

Put half a pound of flageolets to soak in cold water for a day before using them, change the water occasionally and put them to cook with one onion and a little bunch of herbs in good flavoured light stock with two ounces of lean ham or bacon, cook for three or four hours, and when quite dry and tender pass them through a wire sieve; mix the purée up with a pat of butter and a little cream, and use while quite hot.

Notes

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