Purée de fèves, called à la Pythagore (Broad Bean Purée)

Ingredients

• 800 grammes broad beans
• 18 grammes salt
• 1 litre water
• 2 small branches of savory
• 15 grammes arrowroot
• half a litre milk
• butter

Instructions

1. Cook 800 grammes of skinned broad beans with 18 grammes of salt, 1 litre of water and 2 small branches of savory.
2. Drain the beans, reserving 30 small halves for the garnish.
3. Pound the rest and lengthen the purée with the cooking liquor, then pass through a tammy cloth.
4. Bring to point with a binding of 15 grammes of arrowroot slaked cold in half a litre of milk.
5. Butter at the moment of serving and add the reserved bean halves as garnish.