Velouté à la Tourangelle (Green Bean and Flageolet Velouté)

Ingredients

• 1 litre ordinary Velouté
• 300 grammes green beans
• Butter
• 300 grammes fresh flageolets
• 2 and a half decilitres white Consommé
• Liaison
• Small green beans and small flageolets

Instructions

1. Blanch 300 grammes of green beans and stew them in butter.
2. Cook 300 grammes of fresh flageolets and pound them in the mortar with the green beans.
3. Add both to 1 litre of ordinary Velouté.
4. Pass through the étamine.
5. Loosen the Velouté with 2 and a half decilitres of white Consommé.
6. Finish at the last moment with the ordinary proportions of liaison and butter.
7. Garnish with small green beans cut into lozenges and small flageolets.