Puree of Beans Bretonne

Mince half a pound of onions; set them in a saucepan with four ounces of butter, a bunch of parsley garnished with bay leaf, garlic, thyme and salt; let fry slowly, browning the onions slightly. Let one pound of white beans soak for twelve hours, then boil them with two ounces of butter added, and when nearly done, drain and pound them in a mortar with the onions, suppressing the parsley; add a pint of bechamel (No. 409), two gills of double cream, and two tablespoonfuls of chicken glaze (No. 398); press through a tammy (No. 170) and add two ounces of butter at the very last moment.