638—Purée de Haricots Verts, otherwise Cormeilles

Parboil one and one-half lbs. of French beans and keep them very green. After having well drained them, stew them for ten or twelve minutes in one oz. of butter, moisten with one pint of white consommé, and add two medium-sized minced potatoes for the thickening.

Set to cook gently, rub through tammy, rectify the consistence of the purée with a little boiled milk, despumate, and add butter when dishing up.

Garnish with two tablespoonfuls of cooked French beans cut into narrow lozenges.

This soup may also be prepared as a velouté or a cream.