Purée de Lentilles (Conti)

Ingredients

• three-quarters of a pint of lentils
• two oz. of very lean breast of bacon
• one quart of white consommé
• three oz. of carrots
• one onion
• one faggot
• add butter when about to serve
• two tablespoonfuls of bread dice

Method

1. 1

   Soak lentils, cook with bacon, consommé, carrots, onion, and faggot.

2. 2

   Drain, pound, moisten with cooking-liquor, rub through tammy, rectify with cooking-liquor, and add butter before serving.

3. 3

   Garnish with fried bread dice and chervil.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 132. The excerpt below is the record exactly as published.

one onion stuck with a clove, a good half-pint of dry haricot beans. Crush all these, moisten with a few tablespoonfuls of their cooking-liquor, and rub through tammy. Rectify the consistence of the purée with the necessary quantity of white consommé and milk, despumate, add butter when about to dish up, and garnish with small bread dice. This soup may also be prepared as a velouté or a cream. 638—PUREE DE HARICOTS VERTS, otherwise CORMEILLES Parboil one and one-half Ibs. of French beans and keep them very green. After having well drained them, stew them for ten or twelve minutes in one oz. of butter, moisten with one pint of white consommé, and add two medium-sized minced potatoes for the thickening. Q 2 228 GUIDE TO MODERN COOKERY Set to cook gently, rub through tammy, rectify the con- sistence of the purée with a little boiled milk, despumate, and add butter when dishing up. Garnish with two tablespoonfuls of cooked French beans cut into narrow lozenges. This soup may also be prepared as a velouté or a cream. 639—PUREE DE HARICOTS ROUGES, otherwise CONDE Put a heaped pint of red beans into cold water, set to boil slowly, skim, add three oz. of carrots, one small faggot, one onion stuck with a clove, and a bottleful of boiling red wine. Set to cook gently. Drain the beans and crush them in a mortar. Moisten the purée with a few tablespoonfuls of the cooking-liquor of the beans, rub through tammy, rectify the consistence of the purée with some white consommé, follow the procedure of all purées, and add butter when about to serve. Garnish with bread dice fried in butter. 640—PUREE DE LENTILLES, otherwise CONTI Soak three-quarters of a pint of lentils in lukewarm water for two hours. Put them in a stewpan with two oz. of very lean breast of bacon, blanched, cooled, and cut into dice, and one quart of white consommé. Set to boil, skim, add three oz. of carrots, one onion, and one faggot, and cook very gently. Drain the lentils, pound them together with the bacon, moisten the purée with a few tablespoonfuls of cooking-liquor, and rub through tammy. Rectify the consistence with some reserved cooking-liquor, then treat the purée in the usual way and add butter when about to serve. Garnish with two tablespoonfuls of bread dice

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