Haricot Souffle With Bechamel Sauce Recipe
1/2 pound soaked haricot beans.
1 tablespoon cream or milk.
Whites of 2 eggs.
2 teaspoons of chopped parsley.
1/2 teaspoon salt.
1/2 teaspoon pepper.
1 pint water.
Sauce No. 160.
Boil the beans for about two hours, or until they have absorbed all the
water; rub them through a wire sieve, add the parsley, salt, pepper,
cream and whites of eggs. Mix together, place in a very well buttered
pie dish, and bake in a moderate oven for half an hour. When cooked,
turn the souffle out on to a hot dish; pour the sauce over, and serve
quickly.
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