{"id":5042,"slug":"puree-of-white-beans-soubise","title":"Purée of white beans, Soubise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two pounds of white beans","two quarts of water","six whole white onions","one bouquet garni","one ham bone","two pounds of veal bones","salt","three ounces of butter","pepper","a little bouillon","some small squares of bread","butter"],"ingredients_norm":["white bean","water","whole white onion","bouquet garni","ham bone","veal bone","salt","butter","pepper","little bouillon","squares of bread"],"steps":["Soak two pounds of white beans in cold water over night.","Then put on fire with two quarts of water, six whole white onions, one bouquet garni, one ham bone, and two pounds of veal bones. Season with salt; and skim when it comes to a boil.","When the beans are soft remove the bouquet garni, ham and veal bones, strain the rest through a fine sieve, and put back on the fire.","Bring to a boil, and stir in three ounces of butter, adding it little by little. Season with salt and pepper, and if too thick add a little bouillon.","Serve separate, some small squares of bread fried in butter."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w50:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"0c56639438d91cdcdab5804bef2201c04a50b134e004c799ee35160d939ec9d6","created_at":"2026-08-02T16:41:07Z","updated_at":"2026-08-02T16:41:07Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/puree-of-white-beans-soubise"}