Place in a saucepan on the fire one pint of red beans, previously soaked for four hours in cold water. Moisten with one quart of white broth (No. 99), and add two ounces of blanched salt pork, one onion, one carrot, a bouquet (No. 254), and a teaspoonful of pepper. Cook thoroughly for one hour; then strain, add half a glassful of claret, and then serve with two tablespoonfuls of square croutons of fried bread (No. 133).

49. Puree Of Green Peas

The same as for No. 48, using a pint of green peas instead of red beans, and adding half a cupful of cream in the place of claret, and one ounce of butter, one minute before serving.