44. Purée Parmentier.
—The same as for No. 43, adding one bunch of cut-up leeks fifteen minutes before serving.
45. Purée Bretonne.
—The same as for No. 43, substituting one pint of dried white beans, previously soaked for four hours in cold water, for the potatoes.
46. Purée Faubonne.
—The same as for No. 43, using one pint of lentils instead of potatoes. (Lentils must also be soaked for four hours before using.) Throw in two tablespoonfuls of cooked green peas and a pinch of chopped parsley one minute before serving.