Lenten Croquettes

Ingredients

• Soak 1 cup lentils
• and 1/2 cup dried Lima beans
• add 3 pints of water
• 1 small onion
• 1 stalk celery
• 3 slices carrot
• and a sprig of parsley
• Melt 1 tablespoon butter
• add 1 tablespoon Purity Flour
• pour on gradually 1/2 cup hot cream
• 1 egg slightly beaten
• salt and pepper to taste

Method

1. 1

   Soak lentils and beans overnight, drain, add water and seasonings, cook until soft.

2. 2

   Drain and rub through a sieve.

3. 3

   Combine pulp with bread crumbs, beaten egg, and seasonings.

4. 4

   Melt butter and flour, add hot cream, combine mixtures, cool, shape into balls, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain.

Nutrition per serving

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 45. The excerpt below is the record exactly as published.

LENTEN CROQUETTES Soak i cup lentils and ^ cup dried Lima beans over-night in cold water to cover; drain, add 3 pints of water, i' small onion, 1 stalk celerv, 3 slices carrot and a sprig of parsley. Cook until lentils are soft, remove seasonings, drain and rub through sieve. To pulp add i cup stale bread crumbs, 1 egg slightly beaten, salt and pepper to taste. Melt 1 tablespoon butter, add 1 tablespoon Puriiy Flour, and pour on gradually ^ cup hot cream

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