Haricot Bean Cream

Ingredients

• Half a pound of haricot beans
• one large egg
• two ounces of butter
• two tablespoonfuls of cream
• lemon-rind
• onion
• nutmeg, mace, pepper and salt

Method

1. 1

   Soak half a pound of haricot beans overnight in two quarts of cold water.

2. 2

   In the morning drain the water from them, and put them into a saucepan with two quarts of water and a teaspoonful of salt.

3. 3

   Let them boil quickly for six hours, then drain off the water, and pass through a hair-sieve into a basin.

4. 4

   Add two ounces of melted butter, the grated rind of a quarter of a lemon, a little grated nutmeg, mace, and pepper, two tablespoonfuls of cream in which a slice of onion has been soaked long enough to give it a slight flavour, lastly, one large egg well beaten.

5. 5

   Beat these ingredients well together with a wooden spoon, and pour into a buttered mould.

6. 6

   Cover the top over with kitchen-paper, and steam very slowly for half an hour.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 14. The excerpt below is the record exactly as published.

onion, a saltspoonful of ragotit and ' Herbaceous Seasoning ' mixed, four tablespoonfuls of white sauce ; salt to taste. Chop the eggs fine, and mix with them all the other ingredients. Put the mixture into small cups or dariole-tins ; cover with but- tered paper, and steam for twenty minutes. Turn out and serve with white sauce fla- voured with a tablespoonful of mushroom ketchup, or, if fresh mushrooms can be obtained, cut these in small pieces and stew them in the sauce. Creme b'Ht>olne» lt)» One quart of milk, three ounces of oat- * My silver dishes for thy meat. As precious as the gods do eat. Shall on my ivory tcUfle be Prepared ecuh day for thee and me.' Marlowe. 60 ENTRIES. * ne cream o* the market ^ Provision ettough to serve a garrison* Massinger. meal, two eggs, one ounce of butter, two tablespoonfuls of cream (or new milk), nut- meg, mace, and salt. Put a quart of milk into an iron saucepan, and when boiling stir into the milk the oat- meal. Boil slowly for an hour, stirring fre- quently. Next pass the porridge through a wire sieve, and mix with it the other in- gredients. Pour the mixture into a buttered tin mould, and cover over with paper. Steam slowly for half an hour. Turn out ; serve with mushroom or bechamel sauce, and garnish with peas, French beans, or mush- rooms. TleapoUtan Croquettes. ID. Three ounces of Naples macaroni, a quart * And thus they bid adieu to carnal dishes, To solid meats and highly spiced redouts,* Byron. 6i ENTRIES. * Your greatest want is, you want much of meat* * TiMON OF Athens.' of milk, one ounce of finely-chopped mush- rooms, fresh or dried, some vermicelli. Stew the macaroni in a pint and a half of milk until soft, .then with a wooden spoon mash it into a pulp. Meanwhile cut the mushrooms fine, and simmer them for an hour in a gill of milk ; add the mushrooms and milk to the macaroni pulp, and allow it to cool on a plate. Take some puff-paste, roll it out very thin, and cut it into three-inch squares. Egg the edges of the squares, and then lay small pieces of the macaroni-pulp — pieces the size of a large walnut — in the centre of each. Fold the paste over diagonally, and tuck up the corners. Egg the outside of each croquette ' Nor shall my meat come in sneaking^ like the city-service, One dish a quarter of an hour after the other* Beaumont and Fletcher. 62 ENTRIES. * Now the festive board with viands is stored ; Savoury dishes be there^ I ween* *Ingoldsby Legends.' with yolk of egg, and sprinkle vermicelli over them. Fry in boiling lard until a light- brown colour, when remove with a fish- slice, and lay on kitchen paper to drain. Serve in a dish with a doily. Garnish with fried parsley. Neapolitan XTimbaL ID* One ounce of Naples macaroni, two ounces of mushrooms, one egg, nutmeg or mace, pepper and salt, three-quarters of a pint of milk, a tablespoonful of cream. Break the macaroni small, and put it with a pinch of salt and sufficient cold water to cover it in a saucepan. Boil for ten minutes, then strain the water off ; add the milk (hot), and boil slowly until the macaroni is quite * They carved at the meal With gloves of steely And drank the red Tvine through the helmet barred,* * Lay of the Last Minstrel.* _ ENTRIES. * A tabl^ richly spread, in regal mode, WUh dishes piled and meats of noblest sort A nd savour, * — M ilton. soft. Remove it from the fire, and stir with a wooden spoon to reduce it to a pulp. Peel the mushrooms and cut them into thin slices ; add these, the egg, the spices, and the cream to the macaroni-pulp. Pour the mixture into a buttered china mould, and steam slowly for three-quarters of an hour. As a sauce for the above, stew the stalks and trimmings of the mushrooms in a pint of milk for two hours. Strain off the milk. Then put half an ounce of butter into a saucepan, and mix into it a teaspoonful of flour ; add by degrees the flavoured milk, and sprinkle in a little salt. Stir over the fire till the thickness of a custard, when it is ready to serve. * Man, Natures guest by invitation sweet. Receives from her both appetite andtrecU,* COWPER. 64 ENTRIES. * The farina of beans and pease He has't in plenty^ Burns. Ctcnte iponafre, ID* Half a pound of haricot beans, one large egg, two ounces of butter, two tablespoonfuls of cream, lemon-rind, onion, nutmeg, mace, pepper and salt

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