290. PUREE OF LENTILS A LA BRUNOISE

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

any remaining stock-pot purée of lentils ↝ Soup, lentil [Soups, broth-based]
brunoise soup

for garnish

The Condé crusts ↝ Pie Crust, Cookie-type, Chocolate, Ready Crust [Baked Products]

Instructions (2)

This soup is recommended to be served when there happens to be in the larder any remaining stock-pot purée of lentils, or brunoise soup, which can be mixed for this purpose.
The Condé crusts should be omitted.

Original Text

290. PUREE OF LENTILS A LA BRUNOISE.
This soup is recommended to be served when there happens to be in the larder any remaining stock-pot purée of lentils, or brunoise soup, which can be mixed for this purpose. The Condé crusts should be omitted.

Notes

—