the thorough good cook - recipe - 34. Puree of French Beans

The Thorough Good Cook
by George Augustus Sala
recipes from 1896

A digital version of a rare antique cookbook originally published in 1896 for those who want to kick it Olde Skool !

Hollander and Hechsher, publishers of the Eat Dangerously and New Food cookbooks, have a commitment to issue expired-copyright books in the public domain.

The Thorough Good Cook by George Augustus Sala is now in the public domain. The recipes are original and unadulterated, of course!

RECIPE

34. Puree of French Beans.
Take full-sized beans, string them ; put them into boiling
water, with a little salt, for a quarter of an hour ; strain
and throw them into cold water to preserve their colour ;
drain them a second time; put a good piece of butter into
a saucepan, with salt, pepper, a tablespoonful of flour ; add
the beans, and moisten them with broth ; put in a bunch
of parsley and chives ; let them simmer, and rub them
.through a sieve to make a puree; warm this with a
little butter, and serve.

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