stew-pan with 2 oz. of butter and half a chopped onion previously fried. Moisten with Bechamel sauce and a tablespoonful of cream✪ Savoury Lentils, and cook for a few minutes longer, stirring the lentils from time to time. Dish up, sprinkle with chopped parsley, and serve hot. Lentils a la Bretonne. Cook the lentils as stated in the preceding recipe, and drain. Put them in a stew-pan with 2 oz. of butter, a tablespoonful of flour, and a finely-chopped onion. Stir on the fire until the onion commences to brown, then moisten the roux with about \ pint of wat✪ Lentils a la Bretonneer. Boil up whilst stirring and cook the sauce for at least 15 minutes. Now add the lentils. Cook for a quarter of an hour, season to taste, dish up, and serve hot. Lentil Puree a la Conde. Cook the lentils as directed in the previous recipe. When tender, drain, take out the bouquet of parsley and the carrots. Pound the lentils with the onion and celery, and pass it through a hair sieve. If the puree is too thick, add a little milk✪ Lentil Puree a la Conde. This puree is often used as a garnish for entrees. French Lentil Soup. Prepare a puree as stated in the last recipe, add enough stock to give it the consistency of soup. Let it simmer slowly for 20 minutes, stir and skim from time to time, and finally add x oz. of fresh butter and a little cream. Serve fried bread croutons separately. Cooked rice or vermicelli may also be added to the soup. Lentil Soup ( another way). \ lb. red lentils, 1 onion, 1 stick of celery, 2 oz. dripping, butter or 3 slices bacon, salt and pepper, 1 small carrot, and 1 turnip. Soak the lentils over-night in cold water ; melt the dripping in a stew-pan ; wash and drain the lentils, 108 HOW TO COOK VEGETABLES. then put them in the stew-pan with the sliced onion and vegetables cut into pieces ; stir them over the fire for 5 minutes ; then add a quart of cold water, the bacon previously cut into fine strips, also salt, and pepper to taste. Let this come to the boil, then skim it, and let simmer gently until the lentils are done. Pass the soup through a wire sieve and heat it up again ; skim and serve. Lentil and Asparagus Soup. b pint of lentils, 1 quart of stock, 20 green asparagus heads, 2 yolks of eggs, 1 gill of cream✪ French Lentil Soup. Boil the lentils in salted water. When cooked, pass them through a fine sieve, and add the puree to the stock. Boil the asparagus separately and add the water, in which the asparagus was cooked, to the soup. Bind the soup with the yolks of eggs and the cream, pour it into the soup tureen over the asparagus heads, and serve hot. Lentil Rissoles. J pint cooked lentils, 1 oz. butter, white sauce, oil for frying, 1 egg, 9 oz. breadcrumbs, ^ lb. short crust paste, seasoning to taste✪ Lentil Rissoles. Cook the lentils in seasoned stock till soft enough to mash, and pass them through a sieve. Add the butter, season with pepper and grated nutmeg to taste. Roll out the paste thinly, and cut into rounds with a 3-in. paste-cutter. On each x'ound place a dessertspoonful of the lentil mixture, wet the edge, fold, and press together. Brush over with egg and cover with breadcrumbs, then fry in very hot oil to a golden colour. Take up and drain the rissoles. Serve hot, garnished with fried parsley. Lentil Rissoles ( another way). Rub 2 pint of cooked lentils through a sieve. Melt i oz. of butter in a saucepan, and fry in it to a golden brown a dessertspoonful of finely-chopped LENTILS. 109 ✪ Lentil Rissoles (another way)

AI-modernized reading of the original text

stew-pan with 2 oz. of butter and half a chopped onion previously fried. Moisten with Bechamel sauce and a tablespoonful of cream, and cook for a few minutes longer, stirring the lentils from time to time. Dish up, sprinkle with chopped parsley, and serve hot. Lentils a la Bretonne. Cook the lentils as stated in the preceding recipe, and drain. Put them in a stew-pan with 2 oz. of butter, a tablespoonful of flour, and a finely-chopped onion. Stir on the fire until the onion commences to brown, then moisten the roux with about 1 pint of water. Boil up whilst stirring and cook the sauce for at least 15 minutes. Now add the lentils. Cook for a quarter of an hour, season to taste, dish up, and serve hot. Lentil Puree a la Conde. Cook the lentils as directed in the previous recipe. When tender, drain, take out the bouquet of parsley and the carrots. Pound the lentils with the onion and celery, and pass it through a hair sieve. If the puree is too thick, add a little milk. This puree is often used as a garnish for entrees. French Lentil Soup. Prepare a puree as stated in the last recipe, add enough stock to give it the consistency of soup. Let it simmer slowly for 20 minutes, stir and skim from time to time, and finally add 1 oz. of fresh butter and a little cream. Serve fried bread croutons separately. Cooked rice or vermicelli may also be added to the soup. Lentil Soup ( another way). \ lb. red lentils, 1 onion, 1 stick of celery, 2 oz. dripping, butter or 3 slices bacon, salt and pepper, 1 small carrot, and 1 turnip. Soak the lentils over-night in cold water ; melt the dripping in a stew-pan ; wash and drain the lentils, then put them in the stew-pan with the sliced onion and vegetables cut into pieces ; stir them over the fire for 5 minutes ; then add a quart of cold water, the bacon previously cut into fine strips, also salt, and pepper to taste. Let this come to the boil, then skim it, and let simmer gently until the lentils are done. Pass the soup through a wire sieve and heat it up again ; skim and serve. Lentil and Asparagus Soup. b pint of lentils, 1 quart of stock, 20 green asparagus heads, 2 yolks of eggs, 1 gill of cream. Boil the lentils in salted water. When cooked, pass them through a fine sieve, and add the puree to the stock. Boil the asparagus separately and add the water, in which the asparagus was cooked, to the soup. Bind the soup with the yolks of eggs and the cream, pour it into the soup tureen over the asparagus heads, and serve hot. Lentil Rissoles. J pint cooked lentils, 1 oz. butter, white sauce, oil for frying, 1 egg, 9 oz. breadcrumbs, ^ lb. short crust paste, seasoning to taste. Cook the lentils in seasoned stock till soft enough to mash, and pass them through a sieve. Add the butter, season with pepper and grated nutmeg to taste. Roll out the paste thinly, and cut into rounds with a 3-in. paste-cutter. On each x'ound place a dessertspoonful of the lentil mixture, wet the edge, fold, and press together. Brush over with egg and cover with breadcrumbs, then fry in very hot oil to a golden colour. Take up and drain the rissoles. Serve hot, garnished with fried parsley. Lentil Rissoles ( another way). Rub 2 pint of cooked lentils through a sieve. Melt i oz. of butter in a saucepan, and fry in it to a golden brown a dessertspoonful of finely-chopped LENTILS.

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Savoury LentilsLentils a la BretonneLentil Puree a la CondeFrench Lentil SoupLentil Soup (another way)Lentil and Asparagus SoupLentil RissolesLentil Rissoles (another way)

How to cook vegetables