Croquettes of Lentils

Ingredients

• Half a pound of French (green) lentils
• a tomato
• an onion
• a teaspoonful of chopped sage
• two ounces of butter
• an egg
• pepper
• salt

Method

1. 1

   Boil lentils for two hours, drain.

2. 2

   Mash lentils, fry onion in butter, mix with tomato and sage.

3. 3

   Combine with lentils, season, and cool.

4. 4

   Shape into croquettes and fry.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 17. The excerpt below is the record exactly as published.

an egg-slice in a frying-pan with one ounce of butter. Fry the steak for half an hour, turning it over once during the time with the slice. When a nice brown on both sides, lift the steak with the slice on to the dish. Garnish with fried potato-chips. Lentil gravy may be poured round, as an addition, and horseradish shavings scattered on the top of the steak. Xenttl Cutlets* ID. Half a pound of Egyptian lentils, one ounce of butter, two ounces of bread, one ^gg, a little chopped onion, half a teaspoonful of mixed sweet herbs. * The waiters they skip and they scuttle about , And the landlord attends us so civilly out* Clough. 71 ENTRi:ES. * Erudite cutlets dressed all ways but plain,* Moore. Put the lentils into a saucepan with a quart of water and a teaspoonful of salt. Boil quickly for three hours, stirring occasionally, as they are apt to burn. When all the water has been absorbed, remove the saucepan from the fire. Stir quickly into the lentils the bread (previously soaked in boiling water and squeezed dry), the butter (melted), the onion and sweet herbs, and the ^gg (well beaten). Put the saucepan back on the fire, and stir for a few minutes for the ^gg to set ; then turn out the mixture on a flat dish to cool. When cold and firm, shape into small cutlets, ^gg and breadcrumb, and fry in the usual manner. This night I hold a long accustomed feast, ' •Romeo and Juliet.* 72 ENTRIES. * The simple olives^ best allies of wine. Must I pass over in my bill of fare T Byron. Xentfl Collopa. ID. These are made of the same mixture as the steak, but, instead of being fried in one piece, it is made up into six or seven round cakes about an inch thick. These, after being fried, can be served up with lentil gravy and finely-chopped olives, with tomato sauce, or with a piquante sauce flavoured with pickled walnuts. Xentil Cteme. D* Half a pint of lentils, one pint of water, three ounces of bread, one ounce of butter, one ^Sg^» nutmeg, pepper and salt, one tablespoon- ful of cream. Wash the lentils, put them into a saucepan * With olives evergreen the ground is strewed* Dryden. 73 ENTRIES. / sliced the luncheon from the barley loaf With crumbled bread I thickened well the tness.* Gay. with the cold water and a pinch of salt. Let them cook slowly for one hour, when draw them to the side of the stove for half an hour to let the water dry off. Press the lentils through a wire sieve, using an iron spoon ; add the bread which has been soaked in water and pressed dry, a little grated nutmeg and pepper, butter and cream, also the egg well beaten up. Butter a plain mould, stir the mixture last thing, pour it into the mould, filling it three-quarters full. Cover with kitchen-paper, and steam for half an hour slowly. Before turning out, let it stand for five minutes to give it time to set. Croquettes of Xentfls* ID* Half a pound of French (green) lentils, a ' Cabbages f sweet cabbages^ April* s loveliest gift I guess? Thackeray. 74 ENTRIES. ^ But from the mountain's grassy side A guiltless frost I brings tomato, an onion, a teaspoonful of chopped sage, two ounces of butter, an ^%%^ pepper and salt. Boil the lentils for two hours; drain over a wire-sieve. When the water has drained off, place the sieve over a basin, and with a spoon mash the lentils through. Chop the onion fine, and fry it with half the butter in a small saucepan. When it is a nice brown colour, take it from the fire, and measure out a dessertspoonful of it. To this add the tomato

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