No. 130 Haricot Soufflé With Béchamel Sauce
½ pound soaked haricot beans.
1 tablespoon cream or milk.
Whites of 2 eggs.
2 teaspoons of chopped parsley.
½ teaspoon salt.
½ teaspoon pepper.
1 pint water.
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 soufflé out on to a hot dish; pour the sauce over, and serve quickly.