Purée Cormeilles (Green Bean and Potato Purée)

Ingredients

• 625 grammes green beans
• butter
• 400 grammes potatoes
• three quarters of a litre white Consommé
• 3 to 4 decilitres milk
• 60 grammes small green beans

Instructions

1. Blanch the green beans, keeping them a little firm.
2. Stew them in butter with the sliced potatoes.
3. Moisten with three quarters of a litre of white Consommé and finish the cooking.
4. Pass through the tammy.
5. Bring to the point of consistency with 3 to 4 decilitres of boiling milk.
6. Butter at the moment.
7. Garnish with 60 grammes of small green beans, freshly cooked and cut in lozenges.