Purée Musard (Flageolet Bean Purée)

Ingredients

• half a litre dried flageolets (or 1 litre fresh flageolets in season)
• the ordinary garnish for these vegetables
• half a litre Consommé
• half a litre Consommé
• 2 and a half décilitres milk
• small croûtons
• very small green flageolets

Instructions

1. Cook half a litre of dried flageolets, or 1 litre of fresh flageolets in season, with the ordinary garnish for these vegetables.
2. Pound them and lengthen the purée with half a litre of Consommé, then pass through a tammy cloth.
3. Bring to point with half a litre of Consommé and 2 and a half décilitres of milk.
4. Garnish the purée with small croûtons; if it is made as a Crème or a Velouté, garnish instead with very small sorted green flageolets.