Bean Croquettes
INGREDIENTS. -Cold boiled beans, bread-crumbs, onion, egg, or flour and milk, oil or butter for frying.
Mash the beans, add flavouring of salt, pepper and chopped onion, and enough breadcrumbs to make a paste stiff enough to mould. Form the mixture into balls or cakes, egg-and bread-crumb them, or dip them in milk and then in flour, and fry a nice bright brown in oil butter. Serve very hot, with sauce or brown gravy. Peas, SCARLET RUNNER, or BEANS, BOILED FRENCH. the ordinary split ones, or German lentils, may be substituted for the beans, and parsley and herbs, with a little lemon-peel, may be used if preferred to the onion.
Beans and Tomatoes. INGRE- DIENTS.- Baked or boiled haricot beans about 1 lb., 1/2 pint of the liquor in which they were cooked, 1 oz. of flour, 1 oz. of butter, 2 tablespoonfuls of tomato sauce.
Having strained the beans, thicken the liquor with the flour and butter, put in the sauce and let the mixture boil; then add the beans and serve as soon as they are hot.