Lentilles au Beurre
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 374. The excerpt below is the record exactly as published.
LENTILLES AU BEURRE Carefully drain the lentils; dry them by tossing them over the fire, and cohere them with butter in the proportion of two oz. of the latter per Ib. of lentils. Dish in a timbale, and sprinkle with a little chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.