Bean Croquettes

Ingredients

• | pint white beans
• % cup cream
• yolk 2 eggs
• 1 tablespoon Crisco
• 1 tablespoon flour
• 1 tablespoon chopped parsley
• 1 teaspoon onion juice
• 1 teaspoon salt
• and pepper to taste

Method

1. 1

   Soak beans overnight, drain, cover with fresh water, and boil for an hour.

2. 2

   Drain and mash.

3. 3

   Mix with cream, egg yolks, Crisco, flour, parsley, onion juice, salt, and pepper.

4. 4

   Form into croquettes and fry until golden.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 102. The excerpt below is the record exactly as published.

tablespoons Crisco, salt and pepper to taste. Wash kidney and beef quickly, dry them, and cut them up quite small. Melt Crisco in saucepan, add bacon, onion, and kidney, and fry them until brown. Add stock and salt to taste, and simmer soup for about 2% hours. Strain out solid parts, pound them to a paste, and rub this through fine wire or hair sieve. Rinse out pan, mix flour smoothly and thinly with little of strained soup. Reboil rest of liquid, pour in flour, and stir it till it boils. Cook for ten minutes and carefully skim it. Then mix in smoothly sieved meat, add seasoning, reheat soup without boiling it after adding Meats eal Ui t aes ready to serve. Water can replace stock; if so, add piece of carrot and turnip and bunch herbs to soup, but do not pound or sieve these. A more delicate soup is made with four or five sheep’s kid- neys instead of ox kidney. Add little caramel coloring if needed. April 20 Celery Soup *Braised Ox-Tongue Baked Potatoes Mashed Turnips Cold Slaw Cheese Wafers Rice Mousse Coffee *Braised Ox-Tongue—1 ox-tongue, 1 pint stock, 1 onion, 1 small carrot, 1 bouquet garni, 1 clove, 1% pint piqu- Drop. ante sauce, and 6 thin slices bacon. Trim ox-tongue, which should be obtained salted or pickled ready for use. Blanch, and let it cool. Put into fish-kettle or stewpan, large enough to hold tongue, slices bacon, onion peeled and sliced, carrot scraped and cut in pieces, bouquet garni and clove; add stock, put in tongue, and cook until three parts done, then take it up, and skin while hot. Strain liquor it was cooked in, take off fat, add piquante sauce, put tongue into this, and finish cooking. When tender, cut in slices, dish, and pour sauce over, and serve. Mashed potatoes, spinach, or peas served with tongue is a great improvement. The piquante sauce is made as fol- lows: 4 shallots, 3 mushrooms, 1 bay leaf, 14 carrot, sprig thyme, 2 table- spoons Crisco, 4 tablespoons vinegar, half pint brown stock, % teaspoon anchovy extract, 1 tablespoon Wor- cestershire sauce, 3 tablespoons flour, salt and red pepper to taste. Peel and chop shallots, carrot, and mushrooms; melt Crisco in a sauce- pan; fry vegetables a nice brown; then add vinegar, bay leaf, and thyme. Reduce vinegar to half the quantity; stir in flour, dilute with stock, bring to boil; then add anchovy extract, Worcestershire sauce, salt and red pepper to taste. Take out thyme and bay leaf. Simmer for 10 minutes. Skim, and use as required. April 21 *Mock Turtle Soup Beef, ala Mode Potatoes Cauliflower Beet Salad Cheese Wafers Rhubarb Shortcake Coffee *Mock Turtle Soup—¥ calf’s head, 2 pounds shin beef, small knuckle veal, 3 tablespoons Crisco, % cup flour, 1 ounce ham, large bunch herbs, 12 whole peppers, 6 cloves, blade mace, 3 onions, 1 carrot, % head celery, 1 leek, glass sherry or some lemon juice, salt and red pepper to taste, and quenelles. Leave head in water to soak for 5 or 6 hours; then wash well 176 and take out brains. Bone head. Cut 6 ounces lean part of veal and reserve to make quenelles. Then chop bones taken from head, the veal, and beef. Put them into stock- pot, and place flesh from head on top; then well cover with water, add little salt and let slowly come to boil. Skim well; add vegetables, cleaned but not cut up, and spices. Let all simmer very slowly for 8 or 9 hours. When head is quite tender (it will take about four hours), lift it out carefully and place between 2 dishes to press until quite cold. Strain stock. Melt Crisco in pan, add ham cut into small pieces, and fry slowly for five minutes, then add flour and stir until it is of dark brown color. Take off stove and add stock by degrees; stir over fire until it boils; put it at corner of stove to simmer for 20 minutes; skim and strain it. Cut head into small square pieces and warm up in soup; add sherry, red pepper, and salt totaste. Turn it out into tureen, then put in some very small quenelles, made with teaspoons, and poached for 10 minutes in water. Vegetarian April 22 Calcutta Bisque Tomatoes Casino *Asparagus Loaf, Bechamel Sauce Leeks in Butter Roast Potatoes Cherry Salad Cheese Coffee Crackers * Asparagus Loaf—Crisco thoroughly a charlotte russe mold, % size, and line it with cooked tips of asparagus well drained. Cook together 2 tablespoons flour 2. tablespoons Crisco, 1 teaspoon salt, dash of pep- per, add gradually 1 cup of cream and boil 5 minutes. Remove from fire, add 1 cup cooked asparagus tips and 4 eggs thoroughly beaten. Turn mixture into mold, set in pan of hot water and cook in a moderate oven about 30 minutes or until center is firm. Turn loaf on hot dish, arrange about it, little oblong pieces of bread that have been dipped in A Calendar of Ditiners beaten eggs and milk and browned. Pour sauce around it and serve at once. Vegetarian April 23 Julienne Soup . Creamed Salsify Patties Mushrooms in Casserole Mashed Potatoes Green String Beans Orange Fritters *Swiss Pudding Coffee *Swiss Pudding—1% cups bread- crumbs, 1 pound apples, 4 table- spoons brown sugar, 2 tablespoons Crisco, and grated lemon_ rind. Choose good cooking apples, peel, core, and thinly slice them. Well Crisco a pint pudding-dish, place some crumbs on bottom, and press some against the sides of dish, put in layer of apples, some sugar, a little lemon peel or any other flavoring preferred, then a few more crumbs, and repeat this until all are used; leaving crumbs for top layer. Pile mixture up little as it shrinks while cooking. Place Crisco in small pieces on top. Bake in moderately hot oven until apples are quite cooked and pudding is browned top and bottom. ‘Turn pudding out on to flat dish, sprinkle sugar over top. Serve with boiled custard or cream. ne pudding may be served hot or cold. Vegetarian April 24 Cream of Pea Soup Ladies’ Cabbage in Ramekins Chestnut Puree Mock New Potatoes *Creamed Beets Banana Salad Marshmallow Pudding Coffee *Creamed Beets—Boil 8 medium-sized beets until tender, then remove from saucepan and place them in cold water, rub skins off carefully with hands, cut in % inch cubes. Make a sauce of 2 tablespoons Crisco creamed with 2 tablespoons flour and % cup water in which beets were boiled 2 177 A Calendar of Dinners tablespoons cream, 2 tablespoons vinegar, 2 teaspoons sugar, salt and pepper to taste. Pour sauce over hot beets and serve in hot dish. Vegetarian April 25 Cream of Turnip Soup *Bean Croquettes, Tomato Sauce Savory Rice Lettuce Salad, French Dressing Stewed Prunes Coffee *Bean Croquettes—| pint white beans, % cup cream, yolk 2 eggs, 1 table- spoon Crisco, 1 tablespoon flour, 1 tablespoon chopped parsley, 1 tea- spoon onion juice, 1 teaspoon salt, and pepper to taste

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