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Beans, Haricot, Puree Of

Soak half a pound of haricot beans in water with a tea-spoonful of carbonate of soda; let them stand overnight, and boil for four hours. Rub the beans through a sieve; make a sauce with one ounce of butter, one ounce of flour, and milk; beat one egg and mix it with half a tea-spoonful of salt, and a quarter of a tea-spoonful of cayenne pepper. Add this to the sauce and pour it over the beans. Have another egg hard-boiled, cut it into slices, put the slices round a greased mould, pour the mixture in, cover with buttered paper, steam for one and a half hours, and serve with parsley sauce. Probable cost, 9d.