Red Lentil Potage

Ingredients

• a pint and a half of good game broth
• three gills of red lentil puree
• an ounce of glaze
• a dessert-spoonful of cream

Method

1. 1

   Stir red lentil puree into boiling game broth, simmer slowly for an hour.

2. 2

   Serve garnished with boiled celery leaves and croutons.

Nutrition per serving

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 73. The excerpt below is the record exactly as published.

a pint and a half of good game broth, made from scraps and bones, stir three gills of red lentil puree till boiling, then simmer i- Red lentil very slowly for an hour. Serve garnished ^Conti. ^ with boiled celery leaves, and croutons. Prepare two dozen sauce oysters, as explained at page 52, and cut each into four pieces. Make a good gill and a half of sauce with the oyster liquid and broth, thickened and enriched with a dessert-spoonful of cream : put the oysters into this, and pour it into a buttered legumiere.^ adding two ounces of chopped cooked mushrooms, strew the surface over with raspings, heat gently in the oven and serve, brown bread and butter and lemon accom- panying. A nice piece of the fillet or cushion of veal should be chosen for this. Lard and cook it in _ . 3- Frtcan- the manner given for the steak, page 42, ,teau with and serve in the same way, surrounded by Brussels well-boiled Brussels sprouts. sprouts. 167 FIFTY DINNERS. 1 68 Cook two or three heads of celery as in Menu xxii., using broth instead of milk. Thicken the cm'sson with ro7ix, tint it brown with caramel, and Stewed ^ add an ounce of glaze

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