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.