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Chicken Croquettes with Flageolets

Carefully pick off all the meat from the turkey left over from yesterday and mince it exceedingly fine. Then proceed to prepare the croquettes substituting the following flageolets for the macedoine:

Open a pint can flageolets, drain and plunge in boiling water for five minutes. Drain again, heat a tablespoon butter in a small saucepan and add the flageolets. Season with half teaspoon salt and two saltspoons white pepper and let slowly cook for five minutes, frequently tossing them meanwhile. Dress the croquettes on a hot dish, pour a gill hot demi-glace around them, place the flageolets at both ends of the dish and serve.