Lentil Salad

Ingredients

• Wash the lentils
• 2 peeled onions
• a sprig of parsley
• season with salt
• pepper
• oil
• vinegar
• finely-chopped parsley
• sections of hard-boiled eggs

Method

1. 1

   Wash the lentils and allow them to steep in water for at least 6 hours.

2. 2

   Then boil them in salted water with a sprig of parsley and 2 peeled onions.

3. 3

   When they are tender, drain, let cool, and season with salt, pepper, oil, vinegar, and finely-chopped parsley.

4. 4

   Dish up in a salad bowl, and garnish tastefully with sections of hard-boiled eggs.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 53. The excerpt below is the record exactly as published.

Wash the lentils and allow them to steep in water for at least 6 hours. Then boil them in salted water with a sprig of parsley and 2 peeled onions. When they are tender, drain, let cool, and season with salt, pepper, oil, vinegar, and finely- chopped parsley. Dish up in a salad bowl, and garnish tastefully with sections of hard-boiled eggs. Dutch Lentil Salad. Mix the required quantity of cooked lentils with a small proportion of filleted anchovies, cut into fine strips, and a similar quantity of slices of hard-boiled eggs cut into shreds. Blend all carefully with finely- chopped herbs, salt, pepper, and mayonnaise. Dish up, garnish neatly, and serve. Lentil Croquettes. Prepare a lentil puree as described in the foregoing recipe, mix this with half the quantity of cooked rice, then spread this on a plate and let cool. Shape on a pastry board with the help of breadcrumbs into even- sized croquettes, round, cork or oblong shapes. Dip them in egg, and crumb carefully. Shape again and fry in hot fat to a nice pale brown colour. Drain, dish up, garnish with parsley, and serve with Tomato or Piquante sauce. Note. — If liked, some finely-chopped ham or fried bacon may be mixed with the lentils and rice. LETTUCE (Laitue). Lettuce is known as the Queen of Salads ; it is easy of digestion and exceedingly wholesome. There are three varieties of lettuce : the cabbage lettuce, curly LETTUCE. iii lettuce (frisee), and the coss or romaine lettuce. Eaten raw as salad it is considered a cooling, anti- scorbutic, and slightly laxative article of diet. Taken at supper time, it is said to promote sleep, and a medicinal extract is made from its leaves, which is sometimes given to produce sleep in patients whose constitution will not bear the administration of Cabbage Lettuce opium. The lettuce is not known to grow wild any- where, but it is now cultivated in all countries where the climate will admit ; in our country it has been cultivated from a very remote age. There are several excellent ways of cooking lettuce as vegetable, as the following recipes will show. Lettuce Soup. Trim 6 to 8 cabbage lettuces, cut each in two, wash, drain, and place in a saucepan with two peeled onions stuck with 2 cloves and a bouquet-garni. Add a quart of stock and i oz. of butter, also a teacupful of rice, and seasoning. When the lettuces are cooked, drain, and I 12 HOW TO COOK VEGETABLES. pound with the rice ; then rub through a sieve, adding a little stock at the same time. Boil the soup and skim, adding at the last a gill of cream and a pinch of castor sugar. Serve fried bread croutons with this soup. Braised Lettuce. Wash, trim, and blanch about 6 lettuces, drain them on a cloth, and tie each with a small piece of twine, range them in a pan, add about a pint of stock, and braise them with 2 oz. of butter in the oven. When done take them up carefully, drain, and trim into shape. Reduce the stock to a half glaze, put in the lettuces, and place in the oven for 10 minutes (cover the pan with buttered paper). Glaze each head with the reduced stock, or else a little dissolved meat glaze. Dish up in a circle upon croutons of fried bread about the size of the lettuces. Have ready some thinly-cut slices of fried bacon, garnish the dish with these, and serve hot. Garbure of Lettuce. Braise the lettuces and drain them. Prepare some thin slices of grilled bread and place in the bottom of a deep dish. Arrange the lettuces on the bread, then again with lettuce after, alternately, until the dish is full, making sure that the lettuce forms the last layer. Pour over some rich stock or gravy, and brown in the oven. Lettuce a la Creme. After having braised 6 lettuces, drain, press, and chop them finely. Melt 2 oz. of butter in a stew- pan, stir in 1 oz. of flour, and stir till a light brown ; then moisten with a gill of cream. Add the chopped lettuces to this, and cook slowly for about 10 minutes. Season and serve in a vegetable dish. Surround the lettuce with croutons of fried bread. LETTUCE. ii3 Stuffed Lettuces. Blanch some firm cabbage lettuces, previously- trimmed and washed, in salted water, for about 5 minutes ; then drain, let cool, and press well ; split down the middle, and introduce in the centre a stuffing of pounded sausage meat, to which some chopped mushrooms have been added. Shape the stuffed lettuces neatly to give each its natural shape, and tie each with thin string. Then arrange in a saute-pan lined with slices of bacon, a sliced carrot, 2 peeled and sliced onions, 2 cloves, and a bouquet- gami. Moisten with stock, and season with salt

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