PURÉE DE FLAGEOLETS, otherwise MUSARD
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
- Milk
- two tablespoonfuls of small bread dice fried
- Butter
- Rub
- three-quarters pint of dry flageolets
- Cream
Contains
GlutenMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cook together with the ordinary aromatic garnish three-quarters pint of dry flageolets, or, if they are in season, use twice that quantity of fresh ones.
- Drain, pound, and moisten the purée with a little of the cooking-liquor of the flageolets, rub through tammy, and rectify the consistence with some white consommé and the necessary quantity of boiled milk.
- Despumate, and butter it when about to dish up.
- Garnish with two tablespoonfuls of small bread dice fried in butter.
- This soup may also be prepared as a velouté or a cream, but for either of the latter it is preferable to use fresh flageolets, the garnish for both consisting of very small flageolets and chervil pluches.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Colander