676 Purée Condé

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cover 400 g (15 oz) red beans with 1½ litres (2⅝ pt or U.S. cups) cold water and add 18 g ( oz) salt; bring to the boil, skim and add dl (9 fl oz or 1⅛ U.S. cups) boiling red wine, a Bouquet garni, 1 onion stuck with a clove and 1 carrot cut in pieces. Allow to cook gently.

When the beans are tender, drain and remove the Bouquet garni, onion and carrot; pound the beans, pass through a sieve and replace in the cooking liquor; mix together, pass through a fine strainer and finish at the last moment with 150 g (5 oz) butter.