Cream of Lentils a la Major-domo

Ingredients

• one pint of lentils
• two quarts of water
• one carrot
• one onion
• two ounces of salt pork
• six whole peppers
• a bouquet
• the bones of one partridge
• half a tablespoonful of salt
• one ounce of butter

Method

1. 1

   Soak lentils for four hours, boil with water, carrot, onion, salt pork, peppers, bouquet, and partridge bones for forty-five minutes; strain, add butter, and serve with sliced partridge and fried bread.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 101. The excerpt below is the record exactly as published.

one ounce of butter, moistening with three pints of white broth (No. 99), and half a pint of mirepoix (No. 138). Add three tablespoonfuls of raw rice, and half a tablespoonful of salt. Cock thoroughly for thirty minutes; then strain through a sieve, and finish with half a cupful of cream, and a handful of croutons souffles (No. 134). 75. Cream of Lima Beans. — Put two ounces of butter in a saucepan with half a pint of mirepoix (No. 138), a tablespoonful of flour, and or.e pint of Lima beans, seasoning with half a tablespoonful of salt. Moisten with three pints of white broth (No. 99); cook for thirty minutes; then strain through a sieve, and serve with half a cupful of cream and a hand- ful of croutons souffles (No. 134). 76» Cream of Dried Green Peas. — Soak one pint of dried peas for four hours; then cover them with three pints of white broth (No. 99), or water. Put them in a saucepan, adding a bouquet (No. 254), a good-sized piece of salt pork (about two ounces), one carrot, one onion, three cloves, and twelve whole peppers. Cook for forty-five 'minutes; then rub through a sieve, add two ounces of good butter, and half a cupful of cream, and serve with sippets of fried bread. Should water be used instead of broth, taste before serving to see if sufficiently seasoned. 77« Cream Of Barley. — Moisten half a pint of well-washed barley with one quart of white broth (No. 99), adding a bouquet (No. 254), and one whole onion; boil in the saucepan on the stove for forty-five minutes, and season with half a tablespoonful of salt and a teaspoonful of pepper. Strain through a coarse colander, and removing the bouquet, serve with a thickening made of a cupful of cream and the yolks of two raw eggs, and a handful of sippets of bread fried in butter. 78. Cream of Bice. — Same as for No. 77, using rice instead of barley, and letting it cook thirty minutes. 79. Cream of Sorrel,— Steam three good handfuls of well-cleaned sorrel with one ounce of butter. After cooking ten minutes, rub through a sieve into a saucepan; add a quart of white broth (No. 99), and one pint of bechamel sauce (No. 154); season with half a tablespoonful of salt and a teaspoonful of pepper and let boil for fifteen minutes. Thicken the soup before serving with half a cupful of cream and the yolks of two raw eggs well beaten together, adding six slices of bread. 80. Cream of Sorrel and Rice. —The same as for No. 79, adding three tablespoonfuls of raw rice, and cooking for twenty minutes longer. 81. Cream of Sorrel, fermiere.— Steam three good handfuls of well- cleaned sorrel with one ounce of butter for ten minutes, and then strain it as for the above. Moisten with three pints of broth (No. 99), adding one more ounce of butter, one sliced, raw potato, two leeks cut in small squares, half an onion, also cut, half a tablespoonful of salt, and a II 1 62 THE TABLE. teaspoonfial of pepper. Cook well for thirty minutes, and serve with six slices of bread, but add no thickening. 82. Cream of Chicken.— Pound half a boiled chicken in a mortar, then put it in a saucepan, and moisten with three pints of white broth (No. 99), adding one cupful of raw rice, one bouquet (No. 254), half a tablespoonful of salt, twelve whole peppers, and three cloves. Boil thoroughly for thirty minutes; then strain through a fine sieve; put in half a cupful of cream, and serve with two tablespoonfuls of small pieces of cooked chicken in the tureen, or croutons souffles instead of the chicken. 83. Cream of Game. — The same as for No. 82, using game instead of chicken; the same quantity of each being needed. 84. Cream a PAllemande.— Heat half a pint of mirepoix (No. 138) in a saucepan with one ounce of butter, adding two tablespoonfuls of flour, and moistening with three pints of white broth (No. 99); season with half a tablespoonful of salt and three cloves. Boil for thirty minutes, then strain, and after adding an ounce of good butter, serve with two ounces of very finely cut noodles (No. 1182) which have been previously boiled in salted water. 85. Cream of Turnips. — Put three medium sized cut-up raw turnips in a saucepan with one ounce of butter; steam them for thirty minutes, then add one pint of good bechamel sauce (No. 154); rub through a sieve and moisten with one quart of white broth (No. 99); season with a table- spoonful of salt and a teaspoonful of pepper. Heat it while stirring con- tinually, and serve with half a cupful of cream beaten with two egg yolks. 86. Cream of Celery a 1'Espagnole. — Put two stalks of celery, cut into fine strips, in a covered saucepan, with one ounce of butter; add a pint of good broth (No. 99), with half a tablespoonful of salt and a teaspoonful of pepper. Boil for thirty minutes ; then rub through a sieve, moisten with one quart of broth, and before serving thicken with two egg yolks diluted in half a cupful of cold consomme (No. 100). Add three table- spoonfuls of boiled rice, and, two minutes before serving, one ounce of butter. After the egg yolks have been added to the soup it should not be allowed to boil again. 87. Cream Of Lettuce.— Wash thoroughly the green leaves of three good-sized heads of lettuce; drain and chop them up; place them in a saucepan with a quarter of a pound of butter, and cook for five minutes, stirring it lightly. Moisten with two quarts of white broth (No. 99); season with a tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of grated nutmeg; add a bouquet (No. 254), and four ounces of well-cleaned, raw rice; cover the saucepan, and cook for forty-five minutes. Remove the bouquet and strain the soup through a fine sieve. Clean the saucepan well, replace the cream in it, and let it heat thoroughly, but do not let it boil, meanwhile stirring it gently with the spatula. Pour in -a pint of sweet cream, stir a little more, and throw it into a hot soup tureen, serving it with croutons souffles (No. 134). 88. Cream of Lentils a la Major-domo. — Soak one pint of lentils for four hours in cold water; then put them on to boil in a saucepan, with two SOUPS. 16 quarts of water, one carrot, one onion, two ounces of salt pork, six whole peppers, a bouquet (No. 254), and the bones of one partridge; also half a tablespoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.