Potage Bourguignon


Soak some red haricot beans for twelve hours and cook them in water with two onions, a few leaves of celery, salt and pepper, and a pinch of sugar. When they are well cooked mash them through a sieve. Put the resulting purée in a saucepan and mix it with consommé or beef stock from the pot-au-feu from which the fat has been carefully removed. Bring to the boil, skim well, add just before serving a small piece of fresh butter and serve with croûtons fried in bacon fat.