Wash and trim the leeks, cut the white parts into
pieces about 3 inches in length, put them in a stew-
pan or saute-pan with the milk, mace, thyme, and
bay-leaf ; add the stock, and boil till tender. Take
up the pieces of leek, drain on a cloth, dip each piece
separately into thick white sauce so as to completely
cover it, and place on a wire rack to set. Beat up
the egg, dip each piece into this, and roll in bread-
crumbs ; when set repeat the crumbing. Drop each
piece into very hot fat, and fry a golden colour ; drain,
sprinkle with salt and cayenne pepper. Serve on a
hot dish with a folded napkin or lace paper, garnish
with fried parsley, and serve. The cooked pieces of
leek may, if liked, be dipped into frying batter, and
be fried thus instead of egging and crumbing.
Leek Omelet.
6 eggs, 1 4 oz. of butter, 1 tablespoonful grated
cheese, salt and cayenne, x tablespoonful of milk or
cream, 2 leeks, well washed, trimmed and stewed in
brown sauce✪ Leek Omelet.
Break the eggs into a basin, add the cheese, sufficient
salt and cayenne to taste, and the milk or cream ;
beat well to amalgamate the yolks and whites of eggs
and other ingredients. Cut the cooked leeks into
slices, and keep hot in a small stew-pan with just
enough sauce to moisten. Melt the butter in an
omelet pan ; when thoroughly warm (not too hot) pour
in the egg mixture, and stir over a bright fire until
the eggs begin to set. Shape quickly into the form
of a cushion, place the stewed leeks in the centre, and
fold in the ends. Allow the omelet to take colour,
then turn on a hot dish, make a slit along the centre
of the omelet, pour a little brown sauce round the
base of the dish, and serve quickly.
io6
HOW TO COOK VEGETABLES.
LENTIL (Lentille).
Lentils are the seed of a plant of the same name.
They have a somewhat peculiar flavour, which is not
always liked by everybody. Hence they are not so
popular a food in Europe as their highly nutritious
qualities would warrant. In the East, especially in
Egypt, they form a staple article of food. Lentils
were well known in the ancient world, and are men-
tioned in the Scriptures as early as in the days of
Jacob, where it is stated that Esau coming in from
the hunt, hungry and faint, met his brother Jacob
carrying a dish of lentils. The weary hunter, whose
appetite was excited seeing such a savoury dish, sold
his birthright for the object of his desire. The
Romans did not form a high opinion of them, and
their name; derived from lentus, slow, was given them
because they were supposed to make men indolent.
For all that, they are a favourite dish in Germany,
and lately have become more popular in this country.
Lentils a la Maitre d’ Hotel.
Soak a pint of lentils several hours before cooking.
Drain and cook them in salted water, with 2 small
peeled onions stuck with 2 cloves, 1 carrot, a bouquet
of celery and parsley. When tender, drain, take out
the vegetables, and put the lentils in a stew-pan with
2 oz. of butter ; add also some chopped parsley,
and season with very little salt and pepper✪ Lentils a la Maitre d’ Hotel. Reheat
and serve in a vegetable dish.
Savoury Lentils.
Soak a pint of lentils for 2 hours in tepid water ;
drain and put them in a stew-pan with 2 oz. of
butter for 10 minutes, and add about a quart of
stock, season with salt and pepper, and boil them
for 2 hours. Drain them on a sieve, put them in a
LENTILS.
107 ✪ Savoury Lentils
Page 51 · 3 recipe records on this page
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Wash and trim the leeks, cut the white parts into pieces about 3 inches in length, put them in a stewpan or saute-pan with the milk, mace, thyme, and bay-leaf ; add the stock, and boil till tender. Take up the pieces of leek, drain on a cloth, dip each piece separately into thick white sauce so as to completely cover it, and place on a wire rack to set. Beat up the egg, dip each piece into this, and roll in breadcrumbs ; when set repeat the crumbing. Drop each piece into very hot fat, and fry a golden colour ; drain, sprinkle with salt and cayenne pepper. Serve on a hot dish with a folded napkin or lace paper, garnish with fried parsley, and serve. The cooked pieces of leek may, if liked, be dipped into frying batter, and be fried thus instead of egging and crumbing.
Leek Omelet.
6 eggs, 1 4 oz. of butter, 1 tablespoonful grated cheese, salt and cayenne, 1 tablespoonful of milk or cream, 2 leeks, well washed, trimmed and stewed in brown sauce.
Break the eggs into a basin, add the cheese, sufficient salt and cayenne to taste, and the milk or cream ; beat well to amalgamate the yolks and whites of eggs and other ingredients. Cut the cooked leeks into slices, and keep hot in a small stew-pan with just enough sauce to moisten. Melt the butter in an omelet pan ; when thoroughly warm (not too hot) pour in the egg mixture, and stir over a bright fire until the eggs begin to set. Shape quickly into the form of a cushion, place the stewed leeks in the centre, and fold in the ends. Allow the omelet to take colour, then turn on a hot dish, make a slit along the centre of the omelet, pour a little brown sauce round the base of the dish, and serve quickly.
io6
LENTIL (Lentille).
Lentils are the seed of a plant of the same name. They have a somewhat peculiar flavour, which is not always liked by everybody. Hence they are not so popular a food in Europe as their highly nutritious qualities would warrant. In the East, especially in Egypt, they form a staple article of food. Lentils were well known in the ancient world, and are mentioned in the Scriptures as early as in the days of Jacob, where it is stated that Esau coming in from the hunt, hungry and faint, met his brother Jacob carrying a dish of lentils. The weary hunter, whose appetite was excited seeing such a savoury dish, sold his birthright for the object of his desire. The Romans did not form a high opinion of them, and their name; derived from lentus, slow, was given them because they were supposed to make men indolent. For all that, they are a favourite dish in Germany, and lately have become more popular in this country.
Lentils a la Maitre d’ Hotel.
Soak a pint of lentils several hours before cooking. Drain and cook them in salted water, with 2 small peeled onions stuck with 2 cloves, 1 carrot, a bouquet of celery and parsley. When tender, drain, take out the vegetables, and put the lentils in a stew-pan with 2 oz. of butter ; add also some chopped parsley, and season with very little salt and pepper. Reheat and serve in a vegetable dish.
Savoury Lentils.
Soak a pint of lentils for 2 hours in tepid water ; drain and put them in a stew-pan with 2 oz. of butter for 10 minutes, and add about a quart of stock, season with salt and pepper, and boil them for 2 hours. Drain them on a sieve, put them in a
LENTILS.
Records on this page
Leek OmeletLentils a la Maitre d’ HotelSavoury Lentils