Chapter XVIII · Vegetables and Farinaceous Products · No. 2159
2159—Purée de Haricots Verts
Cook the French beans in salted water; drain them well, and stew them in butter for eight or ten minutes. Rub them through a fine sieve, and mix the resulting purée with half its bulk of very creamy, flageolet purée.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2159, p. 650. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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