Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         dried white beans -- soaked overnight
   6      cups          lukewarm water
   1      teaspoon      salt
   1      large         onion -- studded with
   1                    clove
   1                    carrot
   1                    bay leaf
   1      pinch         thyme
   1                    two-inch piece of celery
   1      cup           scalded milk
   2      tablespoons   butter -- cut in small pieces
   4      slices        French bread -- diced, and
                        fried in butter

Preparation:

In kettle or large saucepan, combine beans, water, salt, onion, carrot, bay leaf, thyme, and celery. Bring to boil. Cover and simmer for 2 hours, or until beans are very tender. Discard carrot, bay leaf, and celery. Drain, reserving liquid. Mash beans. Stir in cooking liquid. Return to pan. Add milk. Bring to boiling point but do not allow to boil. Off fire, add butter, stirring until butter is melted and well blended. Serve hot, with fried diced bread. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin