Puree of Flageolet, Lima or Broad Beans

Wash two pounds of flageolet beans, and then cook them in six quarts of salted water to which has been previously added two ounces of butter; when done, drain and pound the beans in the mortar, then put them into a saucepan with one pint of very thick bechamel sauce (No. 409), and two tablespoonfuls of meat glaze (No. 401); season with salt, sugar, and red pepper, pass the whole through a sieve, and heat it again without boiling. Should the puree be too thick, add a little cream, and just before serving, two ounces of fine butter.

Lima beans, broad beans and fresh white beans, are to be prepared and finished exactly the same.