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Classic
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page 291
Puree of white beans.
Boil the beans with water, salt and butter, also one onion and a few other
spices. Then press them through a sieve, though not before they have become
sufficiently soft and place them in a pan with some bechamel sauce. Let the
puree boil down, press it through a sieve; mix with butter and cream. Garnish.
Cucumbers.
Cut cucumbers of average size in four parts; peel and core them, and then cut
them in oblong uniform pieces which scald first and then boil for a minute. Now
let them drain, then to be placed in a sauce made of strong bouillon, flour and
melted chicken fat, and spiced with cloves, salt, pepper and a lemon, peeled,
cored and cut in slices. Let the cucumbers cool in the sauce. Garnish with them.
Spinach.
Prepare the spinach as usual. Then let them remain over the fire with the
butter. Sprinkle some bechamel sauce over them; add finally a pinch of nutmeg
and some butter.
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