289. PUREE OF LENTILS A LA SOUBISE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (3)

for the soup

four large onions ↝ Onions, raw [Vegetables and Vegetable Products]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little broth ↝ Soup, broth [Soups, broth-based]

Instructions (7)

Slice up the onions.
Fry them brown in a little butter, adding to them a little broth.
Allow them to simmer gently on the fire until done.
Pass them in the usual way through a tammy.
Mix the purée thus obtained with the soup.
When it has cleared itself by boiling, taste it to ascertain its seasoning.
Send to table with Condé crusts separately.

Original Text

289. PUREE OF LENTILS A LA SOUBISE.
This is made like the foregoing, but there must be added a purée of four large onions, prepared in the following manner:—slice up the onions, fry them brown in a little butter, adding to them a little broth; having allowed them to simmer gently on the fire until done, pass them in the usual way through a tammy, and mix the purée thus obtained with the soup; and when it has cleared itself by boiling, taste it to ascertain its seasoning, and send to table with Condé crusts separately.

Notes

—