This consists of French beans and flageolets, in equal quantities, cohered with butter.
[2159—PURÉE DE HARICOTS VERTS]
Cook the French beans in salted water; drain them well, and stew them in butter for eight or ten minutes. Rub them through a fine sieve, and mix the resulting purée with half its bulk of very creamy, flageolet purée.
Lettuces (Laitues)
[2160—LAITUES BRAISÉES AU JUS]
After having parboiled, cooled, and pressed the water out of them, tie them together in twos or threes, and braise them as directed under No. [275]. This done, cut them in two, unfold the end of each half, and set them on a dish, in the form of a crown; alternating them with heart-shaped [croûtons] fried in butter. Or, merely dish them in a timbale.
[651]
]Coat them with the reduced braising-liquor combined with some thickened veal gravy.
N.B.—Braised lettuces may also be stuffed after the manner described under No. [2106].
[2161—LAITUES A LA MOELLE[!-- TN: original reads "MOËLLE" --]
Braise and dish the lettuces as above.