Potage Paubonne

Ingredients

• 1 pint soaked lentils
• 2 quarts of stock
• 3 oz. butter
• 1 bouquet garni
• 1 gill cream
• a handful of fried bread croutons
• 3 tablespoonfuls cooked peas
• a pinch powdered mint
• pepper and salt

Method

1. 1

   Drain the lentils, put them in a stewpan with the butter and bouquet of herbs, fry a little, moisten with the stock, and cook until the lentils are tender.

2. 2

   Take out the bouquet, rub through a sieve, return to the stewpan, add the cream and mint, season to taste, heat up (but do not let it boil), put the peas and croutons in a soup-tureen, pour in the soup, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 113. The excerpt below is the record exactly as published.

Potage Paubonne. — 1 pint soaked lentils, 2 quarts of stock, 3 oz. butter, 1 bouquet garni, 1 gill cream, a handful of fried bread croutons, 3 tablespoonfuls cooked peas, a pinch powdered mint, pepper and salt

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