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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