These are mainly used in the fresh state but when out of season, canned or dried ones may be used.
They may be prepared in any of the ways given for haricot beans. When made into a purée this excellent dish is known as Purée Musard and is used mainly as a garnish for mutton.
Flageolet beans are also suitable as the thickening agent when preparing a purée of French beans, indeed nothing is more suitable for this purpose because not only does it give smoothness to the purée but its flavour marries very well with that of French beans.
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