The beans that make the best soup are those
that have a large pod and a long thick bean. They
are broken into pieces, and both parts thrown into
boiling water. The Albert soup is not a pur^e.
Its feature is the combination of green and white
beans ; the liquid should be a light red, occasioned

17 c



French Household Cooking

by the addition of the pounded tomato and
potato.
Pup6e Duboys

The gourmet who told me how this soup is
prepared had tears in his eyes as he remembered
how he had looked round to see if there were a
second plateful after he had tasted the first spoonful ;
and the tureen was empty. Be warned and have a
large supply.
Ingredients :

One cup of white beans.
One cup of lentils.
One carrot.
One potato.
One teaspoonful of tapioca for each person.
One handful of sorrel.
Salt, pepper, butter.
Steep the dried vegetables in water for a few
hours — or more if possible. Put a saucepan on the
fire full of cold water ; throw in the beans and
lentils ; salt and pepper. Let them boil until tender.
