Bean Croquettes

Ingredients

• an onion
• two tablespoonfuls of melted butter
• two beaten eggs
• a tablespoonful of parsley chopped very fine
• a little stock

Method

1. 1

   Boil an onion in the water with the beans.

2. 2

   Press the beans through a puree sieve.

3. 3

   Season the puree with melted butter, beaten eggs, pepper, salt, and chopped parsley.

4. 4

   If the mixture is too dry, add a little stock.

5. 5

   Mold the puree into small croquettes, cover with egg and bread crumbs, and fry in smoking-hot fat.

6. 6

   Serve with tomato sauce.

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 38. The excerpt below is the record exactly as published.

two tablespoonfuls of melted butter, two beaten eggs, a little pepper and salt, and a tablespoonful of parsley chopped very fine. If the mixture is still too dry add a little stock. IMold the puree into small croquettes. Cover the croquettes with egg and bread crumbs and fry them in smoking-hot fat. Serve with tomato sauce. MEATS 99 CHICKEN CASSEKOLE OF CHICKEN, No. 1 Cut tender chicken into joints. Remove the skin, pnt a tablespoonful of butter into a casserole. Lay in the pieces of chicken loosely with bits of butter between them, add the sauted slices of one onion and a bouquet of herbs consisting of a small bunch of parsley, a bay-leaf, and a little thyme, wrap the parsley around the others and tie them together. Add also a few raw potato balls and, if convenient, a few fresh mushrooms. Sprinkle with salt. Lay two or three very thin slices of salt pork over the top. Cover the casserole and put it in the oven. At the end of half an hour turn the chicken carefully and return it to the oven to finish the cooking. CASSEROLE OF CHICKEN, No. 2 Cut a chicken into joints, remove the skin, sprinkle the pieces with pepper and salt, and roll them in flour. Saute the slices of one onion and a tablespoonful of butter; when they are tender remove and put them in the casserole, then put in the saute-pan the pieces of chicken with a little more butter and saute them to a golden brown on all sides. Place the chicken in the casserole. Add half a tablespoonful of flour to the saute-pan ; after it has cooked a minute stir in slowly one and a half cupfuls of water, or, preferably, stock, and stir until it is slightly thickened. Season with a salt- spoonful of pepper and a half teaspoonful of salt. Turn the sauce over the chicken, add a bay-leaf, a few potato balls, and, if convenient, a tablespoonful of sherry and a few mush- rooms. Cover the casserole, put it in the oven, and cook slowly until the chicken is tender. If the sauce becomes too 100 LUNCHEONS dry add enough water or stock to make it the consistency of cream. If it is too thin leave off the lid and continue cooking vmtil it is reduced. There should not be a great quantity of sauce. PANNED CHICKEN Split a spring chicken down the back, double the flippers under the back, and cross the legs as shown in illustration No. 82. Put a little butter all over the chicken and dust it with pepper, salt, and flour. Place it in a baking-pan with a cup- ful of water and bake it for thirty minutes, basting it fre- quently. SMOTHERED CHICKEN Put a chicken prepared as above in a pan, cover it with a second pan, and set it in a hot oven for fifteen minutes, or until browned, then turn it over, add a cupful of water, cover it again with the pan, and cook until tender. CHICKEN FRIED IN CREAM Fry a few pieces of salt pork until crisp. Remove them from the pan and pu.t in the chicken, which has been cut into pieces and the skin removed. Saute the chiclcen in the pork fat until it is cooked and browned, then turn over it a cupful of cream in which has been mixed half a teaspoonful of mustard and the chopped white and crumbed yolk of a hard- boiled egg. Stir them together for a minute and serve. CHICKEN JOINTS Take the drumsticks and second joints and the wings of cooked chicken or turkey. Remove the skin and trim them so NO. 81. BEAN CROQUETTES. NO. 82. CIJICKEN I'KEPAKED TO HEOIL. KU. 83. CHICKEN JOINTS GAI'.NISHED WITH POTATO NO. 84. CHICKEN EN SUKrKISE. MEATS 101 they are smooth and shapely. Rub them with salt and pep- per. Dip them in batter and fry them in smoking-hot fat to a light golden color. xVrrange them on a platter with the points in, and ornament the tops with a line of mashed potato pressed through a pastry-bag and star-tube. Use a plain pancake batter, omitting the baking-powder ; or use the batter given for fontage cups (page 30), but a little thicker. Have it of a consistency to coat the spoon evenly and let it be very smooth. CHICKEN EN SURPRISE Bone a chicken without removing the leg or wing bones. Spread the boned chicken on a board, lay a roll of force- meat on it, draw it together, giving it the shape of the chicken, and sew the skin together. Put the legs and wings into the positions of a trussed fowl, roll it in a piece of cheese- cloth, and secure the ends well. (See Boning and Braising, pages 181-182, "Century Cook Book.") Put it in a pot with enough water to cover it, add soup vegetables, herbs and spices, and let it simmer for four hours. Let the chicken cool before removing the cloth, then lard it, rub it over with a little melted butter, and dredge with salt, pepper, and flour. Place it in the oven to brown and to heat it if it is to be used hot. Baste with a little butter and water so it will not get too brown while it is heating through. Place paper frills on the leg bones, and garnish with fried potato balls and a few sprigs of parsley, as shown in the illustration. FORCEMEAT Chop very fine the meat of a fowl, or use veal or pork or a mixture of them both. Add to the meat a cupful of the 102 LUNCHEONS crumb of bread, a tablespoonfnl of chopped parsley, a tea- spoonfiil each of salt, thyme, and onion juice, and a quarter teaspoonful of pepper; a little ham or tongue, some dice of larding-pork and truffle improve the forcemeat, but are not essential when the chicken is to be served hot. Moisten the whole with stock and mix it well. SAUCES WHITE SAUCE Put a tablespoonful of butter in a saucepan ; when it bub- bles add a tablespoonful of flour and cook them together for a few minutes, but do not let them brown. Remove from the fire and add a cupful of milk, very slowly so as to keep it smooth; stir all the time. Add a half teaspoonful of salt and a saltspoonful of pepper. Return it to the fire and cook until it is thickened to a creamy consistency. The sauce is richer if half stock and half milk are used. It is also improved for some uses by adding the yolks of one or two eggs. If yolks are used they are stirred in after the sauce is taken from the fire, as it is still hot enough to cook the egg suffi- ciently. (See Sauces, "Century Cook Book," pages 275- 277.) BEOWN SAUCE This is made in the same way and with the same propor- tions as the white sauce, but the butter with a few drops of onion juice in it is browned before the flour is added. The flour is also allowed to brown. It is then diluted with stock instead of milk. MEATS 103 SUPREME SAUCE For Chicken Breasts, Sweetbreads, Croquettes, etc. Put a tablespoouful of butter in a saucepan ; when it is hot add a tablespoonful of flour and let it cook a few min- utes \vithout coloring, then add slowly a cupful of chicken or veal stock, half a teaspoonf ul of salt, and a dash of paprika ; stir until it thickens, then remove it from the fire, and after a few minutes add slowly a mixture of quarter of a cupful of cream and the yolks of three eggs. Keturn it to the fire for a minute to cook the eggs. Just before serving add a tablespoonful of lemon juice. TOMATO PUREE Put a canful of tomatoes in a saucepan with half an onion

Cook this with the app: pantry check, scaling, and the assistant.