Soups

Puree Of Green Flageolet Beans, Saint Germain

No. 196. - Take one quart of Green Flageolet Beans and put them in a saucepan with two quarts of boiling water lightly salted. Add a piece of butter and a faggot of parsley garnished with leeks. Cook them on a brisk tire, and when tender drain them. Then return the Beans to the saucepan and add two quarts of thickened chicken or veal broth. Season with salt, pepper and a pinch of sugar. Let them cook slowly for twenty minutes. Then skim it well, take out the faggot and rub the soup through a fine sieve. Put it back in a saucepan to keep warm, and before serving add a piece of butter, stirring it well until melted. Serve with boiled rice separately.

Puree Of Green Flageolet Beans, Soubise

No. 197. - Cook the Beans as in No. 196, and when cooked, drain and return them to the saucepan, adding one quart of cream and one pint of Soubise sauce diluted to its proper consistency with chicken broth. Season with salt, pepper and a pinch of sugar. Hub it through a fine sieve and return it to the saucepan to keep warm (not letting it boil). Before serving, add a piece of butter and some fine cut chives. Serve separately with small fried bread crumbs.

Puree Of Fresh White Beans, Newton Style

No. 198. - Prepare the puree the same as in No. 196, and before serving add a pint of cream, into which dilute the yolks of four raw eggs, and a piece of butter, stirring the puree well. Add some fine cut chives or parsley. Serve with a garniture of forced meat of chicken, rolled into balls of the size of a pea, poached separately in broth.

Puree Of Fresh Black Beans, Faubonne

No. 199. - Prepare the puree the same as in No. 196. Add a thickened beef broth, and when ready to serve add a garniture of small vegetables, cut with a spoon cutter, cooked and glazed.

Cream Of Green Flageolet Beans, Leland Style

No.. 200. - Put one quart of Beans in a saucepan with two quarts of boiling water. Add a faggot of parsley, garnished with celery and leeks, one onion, into which stick three cloves, one carrot, and a little salt. Cook on a brisk fire until done, and then take out the carrot, onion, and faggot, and add two quarts of Cream sauce, rubbing the whole through a fine sieve. Put it back into a saucepan to keep warm. Season to taste, and before serving add a pint of cream, into which dilute the yolks of five raw eggs and a piece of butter, while stirring the soup well. Add to this soup some green of spinach, so as to give it a bright green color. Serve separately with some fried peas, as explained in the garniture for soups.

Puree Of Dry White Beans, Pioneer Style

No. 201 - Take one quart of dry white Beans. Wash and pick them well, allowing them to soak overnight in cold water. Drain them, and put them into a saucepan with three quarts of fresh water, two quarts of broth, and one pound of salt pork (that has been previously washed and parboiled for five minutes), a piece of raw ham bone, two onions and two carrots. Cover the saucepan and cook slowly until well cooked. Then take out the pork, ham bone and carrots, and pound the soup through a fine colander. Put it back into the saucepan and season with salt and pepper, adding a piece of butter.

Cut the pork into small square pieces and fry it, and when serving add it to the soup with small fried bread crumbs.