The small white or brown haricots should be used for this dish. Wash well,
and soak overnight in the water. In the morning put in a saucepan in the
same water and bring to the boil. Simmer slowly for 3 hours. When done
they mash readily and look floury. Drain off any water not absorbed. Add
the butter and lemon juice, and shake over the fire until hot. Serve with
parsley or white sauce.
7. HARICOT RISSOLES.
1/2 pint haricots, 1 oz. butter, 1 medium onion, water, 1 teaspoon lemon
juice, 1 teaspoon mixed herbs, or 1 tablespoon chopped parsley.
Cook the haricots as in preceding recipe. Mash well with a fork, add the
onion finely grated, and the parsley or herbs. (This may be omitted if
preferred.) Form into firm, round, rather flat rissoles. Roll in white
flour. Fry in deep oil or fat to a golden brown colour. Serve with tomato
sauce, brown gravy, or parsley sauce.
8. LENTILS, STEWED.
1 cup lentils, 1-1/2 cups water, butter (size of walnut), 1 teaspoon lemon
juice.
Use either the red Egyptian, or the green German lentils. Wash well in
several waters, drain, and put to soak overnight in the water. Use this
same water for cooking. Cook very slowly until the lentils are soft and
dry. They should just absorb the quantity of water given. (If cooked too
quickly it may be necessary to add a little more.) A little thyme or herb
powder may be cooked with the lentils, if liked.
Pages:
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31