Page:Domestic French Cookery.djvu/82

78 Put a large piece of butter into a stew-pan with some pepper, a little salt, and a spoonful of flour. Add your beans, and cover them with broth or warm water. Put in a bunch of sweet-herbs cut small, and stew the whole very slowly till it has dissolved into a mass. Then strain it. Put a piece of butter into the puree, and serve it up.

Take a quart of shelled green peas. Wash them, and put them into a stew-pan with water enough to cover them, a little salt and pepper, a piece of butter the size of a walnut, a laurel leaf or a couple of peach-leaves, and a bunch of mint.

Let them stew very slowly; and if necessary moisten them occasionally with a little warm water or broth. Stir them frequently, that they may not stick to the pan. When they become of the consistence of marmalade, strain it. Chop an onion fine, fry it in butter, and have it ready to mix with the purée.

Dried split peas may be made into a purée in the same manner.

Purées may be made in a similar manner of different sorts of meat, poultry &c. seasoned, stewed slowly to a jelly, then strained through a cullender or sieve, and taken as soups.