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POTAGE (a la Conde)

Soak a breakfast-cupful of red haricot beans in cold water all night. Slice an onion, put it with the beans, and boil in three pints of water for four hours. Pass the liquid through a hair sieve, and rub the beans through with a wooden spoon. Put pulp and liquid back into the saucepan, season with pepper and salt, stir till the soup boils, and serve.