No. 62. Haricot Bean Croquettes

1/2 pint soaked haricot beans.

1/4 pint water.

1/4 pint milk.

1 ounce butter.

4 ounces bread crumbs.

2 or 3 shalots.

1/2 teaspoon salt.

1/4 teaspoon white sugar.

1/4 teaspoon white pepper.

1 egg.

Place the beans in a stewpan with the water and butter, and boil for two hours; then add milk, salt and pepper, and stew for half an hour longer. Mince the shalot and fry for one minute, but without browning. Strain the haricot beans and chop them very fine, add the shalot and yolk of egg and liquor that was strained off, and put the mixture aside for a little while. When cool, stir in two ounces of the bread crumbs, form into little balls, roll in the white of the egg and the remainder of the bread crumbs, and fry in boiling oil.

No. 64. Mushroom Croquettes

3 ounces button mushrooms. 3 ounces cooked haricot beans. 1 cold potato. 1 tablespoon German sauce No. 164.

2 teaspoons chopped parsley 1/2 teaspoon salt. 1/4 teaspoon pepper. Egg and bread crumbs.

Mince the beans, which should be cold and quite dry, very finely, also the mushrooms, cut the potato into small dice, chop the parsley, then mix all well together with the seasonings, and moisten with the German sauce. When perfectly cold, roll into small balls, dip them in the egg and bread crumbs, and fry in boiling fat.

Note. - Tomato sauce should be served with this dish.