PURÉE DE HARICOTS ROUGES, otherwise CONDÉ
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Put a heaped pint of red beans into cold water, set to boil slowly, skim, add three oz.
- of carrots, one small faggot, one onion stuck with a clove, and a bottleful of boiling red wine.
- Set to cook gently.
- Drain the beans and crush them in a mortar.
- Moisten the purée with a few tablespoonfuls of the cooking-liquor of the beans, rub through tammy, rectify the consistence of the purée with some white consommé, follow the procedure of all purées, and add butter when about to serve.
- Garnish with bread dice fried in butter.