Cormeilles Purée

Ingredients

• 625 g green beans
• 400 g potatoes
• 750 ml white consommé (clear cooking stock)
• 3–4 dl boiling milk
• to taste butter
• 60 g small fresh green beans

Instructions

1. Blanch the green beans, keeping them slightly firm. Braise them in butter together with the sliced potatoes. Pour in the white consommé and finish cooking until tender.
2. Pass the mixture through a fine sieve (étamine). Adjust the consistency with boiling milk to reach the desired texture. Mount with butter just before service.
3. Garnish with small fresh green beans, cut into diamond shapes.