4127 Purée de Haricot Verts

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.