Lentils a la Maitre d’Hotel

Ingredients

• lqt. of Lentils
• 3qts. of water
• 1 table-spoonful of salt
• |Ib- of maitre-d’ hotel butter
• | teacupful of the liquor in which they were cooked

Method

1. 1

   Wash lentils, boil in salted water until soft, strain off water.

2. 2

   In a saute-pan, combine lentils with butter and cooking liquor, toss until butter melts, then serve on a hot dish.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 332. The excerpt below is the record exactly as published.

Lentils a la Maitre d’Hotel. — (1) Boil lqt. of Lentils, having previously washed them in 3qts. of water with 1 table-spoonful of salt dissolved in it. When soft, strain off the water, put the Lentils in a saute-pan with |Ib- of maitre-d’ hotel butter and | teacupful of the liquor in which they were cooked

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