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WHITE KIDNEY BEANS, PUREE OF (another way)

New white beans should be used for making a puree. If fresh, put them into boiling water; if dry, into cold water, adding a little butter in either case, to make the skin more mellow. When the beans are done enough, add a handful of salt to season them. Fry in a little butter a few slices of onions. When they are soft, sprinkle them with half a spoonful of flour; moisten with consomme, and season with a little pepper and salt; skim off the grease. When the flour is done, mix it well with the beans, let them boil a quarter of an hour, and squeeze them well before rubbing them through a tamis. Let the puree be rather limpid, as it is liable to thicken when on the fire. A short time before serving mix a small piece of butter with the puree.