4127 Purée de Haricot Verts

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cook the beans in salted water, drain them well and dry them by cooking further with a little butter for 8–10 minutes.

Pass through a fine sieve and mix in half its quantity of a creamy purée of flageolet beans.