Lentil croquette recipe - 100 year old recipe

This is a vegetarian recipe but I do put ham in some of the croquettes. If you do follow my lead and make the lemony tahini sauce, the lemon is critical to mimic the brightness of tomato sauce. Lentils need that. Adding finely chopped walnuts will also add tasty texture. Items used in this video are listed below. Affiliate links clicked may give a small commission that helps support the channel. Cuisinart smart stick: https://amzn.to/3sAgCT6 Mini silicone spatula: https://amzn.to/3yG4Ees Emile Henry Salt Pig: https://amzn.to/3DeofmL Anchor Hocking flour canister: https://amzn.to/3gQDGtF Recipe: Soak one half cup lentils and one fourth cup dried lima beans over night, in cold water to cover; drain, add three pints of water, one half small onion, one stalk celery, three slices carrot and a sprig of parsley. Cook until lentils are soft, remove seasonings, drain, and rub through a sieve. To pulp, add one half cup stale bread crumbs, one egg slightly beaten, and salt and pepper to taste. Melt one tbsp butter , add one tbsp flour, and pour on gradually one-third cup hot cream; combine mixtures, and cool Shape, dip in egg and crumbs, fry in deep fat and drain on brown paper. Serve with tomato sauce I. Tomato sauce I: 1/2 can tomatoes or 1 3/4 c. fresh stewed tomatoes 1 slice onion 3 Tbsp butter