Purée of White Haricot Beans, called Soissonnaise

Ingredients

• cooked white haricot beans
• butter — 100 grammes
• milk

Instructions

1. Pass the haricots through a sieve while they are burning hot.
2. Add 100 grammes of butter per pound to the purée.
3. Dry the purée out over a very brisk fire.
4. Add milk to bring it back to the ordinary consistency of a purée.