Cream of Lima, Kidney or Horse Beans

The manner for preparing either of these creams is exactly the same; cook till half done in salted water, two pounds of lima beans. Drain them and fry them colorless in two ounces of butter; moisten with two quarts of white broth, season with salt, sugar, and nutmeg, then cook slowly until thoroughly done; drain them and mash them in a mortar, moistening with two and a half quarts of white broth, then strain this puree either through a fine sieve or tammy, adding to it one pint of veloute (No. 415), return it to the fire, let heat to near boiling, then despumate well all the scum and grease arising to the surface, and thicken it with egg-yolks, cream, and fresh butter (No. 175). A garnishing of bread croutons of five-eighths of an inch square by one-eighth of an inch in thickness, sprinkled over with butter and browned in the oven.