Purée of lentils
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 8. The excerpt below is the record exactly as published.
Purée of lentils. Soufflé vanillé. Vanilla soufflé. Purée of carrots. Mince the best parts of some large fresh carrots, put them in a saucepan with some fresh butter and a pinch of sugar, stir until brown, moisten with stock; add a raw peeled potato, and simmer over a slow fire until cooked; pass through a tammy, thin the purée with stock, and serve. Hand fried bread cut into dice separately. Pike, anchovy sauce. To clean your pike you must first cut a hole in its stomach to separate the intestines, and then draw them out through the gills; when the inside is all drawn out, roe and all, boil in salt and water, and serve on a napkin. Hand anchovy sauce with it (see sth of April). Roast wild duck. Truss the duck, roast by a quick fire, and serve with a lemon. Purée of lentils. Boil the lentils in salt and water with a small bunch of herbs, and some chopped onion and carrot, when boiled pass through a tammy and put the purée on the fire, adding either some fresh butter or a little stock to it. Serve with pieces of fried bread
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