Chapter XVIII · Vegetables and Farinaceous Products · No. 2154
2154—Purée de Haricots Blancs dite Soissonnaise
Rub the haricot-beans through a sieve while they are burning-hot. Add to the purée (per lb. thereof) three oz. of butter; dry it over a very fierce fire, and then add some milk to it, to bring it to its proper consistence.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2154, p. 649. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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