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Puree Oe White Haricot Beans

A smooth puree made from white haricot beans, broth, butter, sugar, and cream, served with crusts.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Puree Oe White Haricot Beans

Ingredients

Directions

Prepare the puree

  1. Prepare the white haricot beans as you would for a puree.

  2. Add the broth and pass the mixture through a tammy cloth.

  3. Pour the puree into a soup pot and add more broth if too thick.

Cook

  1. Stir over medium heat until it boils, then reduce to a gentle simmer.

  2. Remove any foam while boiling.

Finish and serve

  1. Finish by adding the butter, sugar, and boiling cream.

  2. Serve with Conde crusts on a plate.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Beans + buttertop 19% of all pairs
    Smell alikemoderate
    Cooked together2,799 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Beans + creamtop 24% of all pairs
    Smell alikemoderate
    Cooked together1,341 recipes

    Shared aroma: 2-heptanol (bitter, floral).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

White haricot beans
Form the body of the puree, giving it its thick, smooth texture.
Butter
Adds richness and a silky mouthfeel to the finished puree.
Cream
Adds richness and smoothness, softening the puree's flavour and texture.

The step that matters

Removing the foam while boiling. Foam rises as the beans cook and can carry impurities and bitter flavours back into the puree. Skimming it keeps the puree clean-tasting and smooth.

Swap the beans

How well each one fits the dish's main ingredients (butter, sugar, cream):

  1. Almondfits better
  2. Filbertfits better
  3. Pistachiofits better
  4. Beansthe original

Fit is the average pairing score against butter, sugar, cream. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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