is made much the same as above, substituting Butter Beans or Giant Haricots
for the German lentils. They should be soaked all night and nearly cooked
before using. Put in a layer of beans, sprinkle in a little tapioca, then
put a layer of sliced tomatoes and repeat. Fried beetroot may be used
instead of tomatoes, and crushed vermicelli or bread crumbs instead of
tapioca.
Haricot Raised Pie,
which is very good to eat cold for pic-nic luncheon, &c., is made as
follows:--Soak 1/2 lb. large beans all night, when the skins should come
off easily, and put to stew or steam with butter, shred onions, and a very
little stock or water till soft, but not broken down. Set aside to cool.
Prepare a raised pie case [Footnote: See Pastry.], put in half the beans, a
layer of sliced tomatoes, and a layer of hard-boiled eggs. Repeat. Put on
lid, which should have hole in centre, and bake in a good, steady oven for
an hour. Meanwhile, have some strips of vegetable gelatine soaking, pour
off the water, and bring to boil in a cupful well-seasoned stock, "Extract,"
gravy, &c. Stir till gelatine is dissolved, and when the pie is removed
from the oven, pour this in. When cold this should be a firm jelly, and the
pie will cut in slices. If tomato or aspic jelly is prepared, some of that
would save trouble. Melt and pour in.
There are many other toothsome ways of serving haricot and butter beans. In
every case they should first be well washed, soaked, and three-parts cooked
with stock or water, butter, onions, and seasoning.
Savoury Haricot Pie.
This is made without paste. Put a layer of beans in buttered pie-dish, then
pieces of carrot and turnip--previously par-boiled--to fill up the dish.
Pour in a little gravy. Cover with a good white sauce, well seasoned with
made mustard, chopped parsley, &c., and coat thickly with bread crumbs. Dot
over with bits of butter, and bake 30 or 40 minutes.
Many variations will suggest themselves--cauliflower, parsnips, vegetable
marrow, sliced tomatoes, beetroot, &c., instead of the other vegetables. Or
the same ingredients as in the first haricot pie might be used, with the
crumbs instead of pastry.
Haricot Ragout.
Half pound soaked beans boiled till tender in one pint water, with butter
and sliced onions. Drain, but keep the liquor. Slice some carrots and
turnips thin, fry lightly, and then simmer in the liquor for half-an-hour.
Put a little butter in stewpan, slice and cook two onions in that, with the
lid on, stir in a tablespoonful flour, and add the haricots, vegetables, and
the liquor. Simmer gently till all are quite cooked, and serve. Some
tomatoes or a little extract may be added, and it can be varied in many
other ways.
Golden Marbles.
Take nearly a teacupful of haricots pulped through a sieve, and add to this
2 ozs. bread crumbs. Same of mashed potatoes; a shallot finely minced, or
a spoonful of grated onion. Beat up an egg and add, reserving a little.
Mix thoroughly, and form into marbles. Coat with the egg, toss in fine
crumbs, and fry in smoking-hot fat till golden brown in colour.