Lentil and Lima Bean Croquettes

Ingredients

• Y cup dried lentils
• 1% cup stale bread crumbs
• 4 cup dried Lima beans
• 1 egg, slightly beaten
• % small onion
• 1 stalk celery
• 3 slices carrot
• 1 sprig parsley
• 1 tablespoon butter
• 1 tablespoon flour
• ¥ cup hot cream

Method

1. 1

   Soak lentils and beans overnight in cold water to cover.

2. 2

   Drain, add water, onion, celery, carrot, and parsley.

3. 3

   Cook until lentils are soft, remove seasonings, drain, and rub through sieve.

4. 4

   To pulp add crumbs, egg, salt, and pepper to taste.

5. 5

   Melt butter, add flour, and cream gradually.

6. 6

   Combine mixtures and cool.

7. 7

   Shape, crumb, fry, and drain.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 188. The excerpt below is the record exactly as published.

LENTIL AND LIMA BEAN CROQUETTES Y cup dried lentils 1% cup stale bread crumbs 4 cup dried Lima beans 1 egg, slightly beaten % small onion Salt and pepper 1 stalk celery 1 tablespoon butter 3 slices carrot 1 tablespoon flour 1 sprig parsley ¥ cup hot cream

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