Purée of Haricot Flageolets

Purée de Flageolets


Put half a pound of flageolets to soak in cold water for a day before using them, change the water occasionally and put them to cook with one onion and a little bunch of herbs in good flavoured light stock with two ounces of lean ham or bacon, cook for three or four hours, and when quite dry and tender pass them through a wire sieve; mix the purée up with a pat of butter and a little cream, and use while quite hot.