Beans (Haricots), Croquettes of
Put a quart of small white haricot beans to soak in tepid water all night long; dry, put them in cold water, and boil over a slow fire for about an hour. Drain and dry them again, and put into boiling water for another hour. Pass them through a sieve and put them in a sauce-pan with four ounces of fresh butter, one tablespoonful of white wine vinegar, one of balm-mint, and salt and pepper to taste. Mix well together, cook, and let cool. Then roll up into balls (or croquets), dip them into the yolk of an egg, cover them with finely grated bread-crumbs, and fry with good fresh butter. Serve up very hot.