Haricot Bean Rissoles

Ingredients

• 1 lb. cooked haricot beans
• 1 oz. dripping or butter
• 1 egg
• Pepper and salt
• Bread-crumbs

Method

1. 1

   Rub the beans through a wire sieve, and add to them the butter or dripping, seasoning, and enough beaten egg to bind all together.

2. 2

   Allow the mixture to set, then form it into balls with a little flour.

3. 3

   Egg and bread-crumb these, and fry them in boiling fat to a nice brown colour.

4. 4

   Drain on kitchen paper, and serve the rissoles hot garnished with parsley.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 273. The excerpt below is the record exactly as published.

Haricot Bean Rissoles l lb. cooked haricot beans. A little flour. 1 oz. dripping or butter. 1 egg. Pepper and salt. Bread-crumbs. Rub the beans through a wire sieve, and add to them the butter or dripping, seasoning, and enough beaten egg to bind all together. Allow the mixture to set, then form it into balls with the aid of a little flour. Egg and bread-crumb these, and fry them in boiling fat to a nice brown colour. Drain on kitchen paper, and serve the rissoles hot garnished with parsley. 620. Haricot Bean Savoury 1 cupful cooked haricots. 1 table-sp. butter. 1 or 2 table-sps. cream. 2 table-sps. grated cheese. Pepper and salt. 1 dessert-sp. chopped parsley. 1 yolk of egg. Croutons of fried bread. Have the beans cooked until tender and the skins removed if possible. Heat the butter and cream in a saucepan, put in the beans, sprinkling them with the cheese, parsley, and seasoning. Toss oveB the fire until thoroughly hot, then add the yolk of egg beaten up with a table-spoonful of water, shake the contents of the saucepan a minute or two longer and then serve at once in a pretty china dish. Garnish with small croutons of fried bread. Sufficient for 2 or 3 persons. Probable cost, 6 d. 621. Haricot Bean Mould \ lb. cooked haricot beans.

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