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By Auguste Escoffier
10 small artichoke bottoms filled with thick Soubise; 10 dariole moulds of haricot bean purée mixed with 6 egg yolks and 1 whole egg per 1 litre (1¾ pt or 4½ U.S. cups) of purée, finished with 150 g (5 oz) butter then moulded and cooked.
© 1903 All rights reserved. Published by Taylor and Francis.