Purée of Green Beans
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- green haricot beans
- salted water
- butter
- flageolet purée
Instructions
- Cook the green beans in salted water.
- Drain them well and stew them in butter for 8 to 10 minutes.
- Pass them through a fine sieve.
- Mix into their purée half its volume of very creamy flageolet purée.