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Puree, Faubonne

Soak in several changes of water one pint dried beans for ten hours. Drain well, place in a large saucepan with three quarts cold water, adding one sliced carrot, one sliced onion, two sliced leeks, two sliced branches celery, four branches parsley, one clove crushed garlic, two cloves, one bay leaf and three ounces lean salt pork cut in small squares. Season with one and a half teaspoons salt, half teaspoon pepper and saltspoon grated nutmeg. Cover the pan and let simmer for two hours.

Carefully strain through a sieve, pressing all the ingredients through; strain through a Chinese strainer into another saucepan and set on the fire; add one gill cold cream and half ounce butter; mix well and let boil for five minutes. Pour into a hot soup tureen and serve with bread croutons separately.