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.