Purée of Haricot Flageolets from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put half a pound of flageolets to soak in cold water for a day before using them, change the water occasionally and put them to cook with one onion and a little bunch of herbs in good flavoured lig...
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Cooking tools:
- Mixing bowl
Ingredients
- lean ham
- bacon
- butter
- cream
- herbs
- onion
- water
- cold water
- flageolets
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