Crème Jackson

Ingredients

• 750 ml béchamel sauce (mother sauce)
• 200 ml potato purée
• 200 ml flageolet bean purée
• 500 ml tapioca in white consommé (clear stock)
• 4 tablespoons very fine julienne (thin matchstick cuts) of white fish fillet

Instructions

1. Add to three-quarters of a liter of béchamel sauce the potato purée (freshly and quickly prepared), the flageolet bean purée (as fresh as possible), and the tapioca in white consommé. Mix everything together and cream the sauce at the moment of service.
2. For the garniture: prepare 4 tablespoons of very fine julienne of white fish fillet, stewed in butter and finished with consommé.