This soup may also be prepared as a velouté or a cream, but for either of the latter it is preferable to use fresh flageolets, the garnish for both consisting of very small flageolets and chervil [pluches].
[637—PURÉE DE HARICOTS BLANCS, otherwise SOISSONNAISE]
Cook in the usual way, that is to say, with carrots, a faggot, and one onion stuck with a clove, a good half-pint of dry haricot beans.
Crush all these, moisten with a few tablespoonfuls of their cooking-liquor, and rub through tammy.
Rectify the consistence of the purée with the necessary quantity of white consommé and milk, despumate, add butter when about to dish up, and garnish with small bread dice.
This soup may also be prepared as a velouté or a cream.
[638—PURÉE DE HARICOTS VERTS, otherwise CORMEILLES]
Parboil one and one-half lbs. of French beans and keep them very green. After having well drained them, stew them for ten or twelve minutes in one oz. of butter, moisten with one pint of white consommé, and add two medium-sized minced potatoes for the thickening.
[228]
]Set to cook gently, rub through tammy, rectify the consistence of the purée with a little boiled milk, despumate, and add butter when dishing up.
Garnish with two tablespoonfuls of cooked French beans cut into narrow lozenges.