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White Kidney Beans, Puree Of

The beans, which must be boiled beforehand, are to be mixed with the following preparation. Chop some onions, fry them lightly in a little butter, put a little flour to fry in the butter, and when done moisten with a spoonful or two of broth. Let the onions be thoroughly done. Next let the beans heat in the sauce till quite hot, season well, without pepper, and strain through a tamis. Reduce the puree over a brisk fire, skim off the white scum, and before serving refine the puree with a bit of very fresh butter and two spoonfuls of thick cream. This dish is to be garnished with fried crusts of bread all round. The same method is used to make the soup a la puree d'haricot, only put some strong consomme in it, and keep the puree quite clear. Serve with the soup some crumb of bread cut in small squares and fried brown in butter.