From: The Thorough Good Cook

Soups: 40. Haricot Bean Soup a la Conde

Pick and wash three pints of dried red haricots, and stew them with a plump young partridge as you would lentils (No. 41); skim, and when tho partridge is done, take it out, with the ham and roots. Rub the puree through a tammy, put it into a stew-pan with broth of fowl, and a little pepper; leave it, when boiling, at the corner of the stove to clarify for two hours, and serve with it some fried bread, separately.

Log in or registerto write something here or to contact authors.