Haricots Blancs en Purée

Preparation info

    • Difficulty

      Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Prepare and cook as before, but after draining pass through a sieve; then add butter and seasoning, working it over the fire. Should be the consistency of a potato purée.

The same can be done with any other dry vegetable, peas, lentils or broad beans.