Purée de Haricots

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Cook the haricots, previously soaked in plenty of water with a bouquet, having put back a little of the stock, add butter and seasoning and let the whole simmer; press the beans through a fine sieve. Should the purée obtained be a little too stiff add a little more of the water in which the haricots have cooked. Also add a good piece of butter and a little milk or cream. This should be done in a saucepan over the fire, whipping well meanwhile. If you are serving this purée with roast lamb or mutton (with which it is particularly good), instead of milk add a tablespoonful or two of the gravy (the fat carefully removed) from the joint.