2155—Flageolets (Haricots Flageolets)

These beans are used more especially fresh; but, when they are out of season, recourse is often had to preserved or dried flageolets.

They are prepared in the same way as haricot-beans. Their purée, which is very delicate, is known under the name of “Purée Musard,” and it is particularly suitable for the garnishing of mutton. It is also used as a thickening ingredient in the purée of French beans, and nothing can equal it for the purpose; for, not only is it an unctuous thickening medium, but its flavour is peculiarly adapted to the throwing into relief of that of the French beans.