288. PUREE OF LENTILS A LA REINE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
Instructions (1)
  1. Take one quart of reddish-brown lentils, prepare them exactly as described for the treatment of red haricot beans in making that purée: finish also in a similar manner, and serve with Condé crusts.
Original Text
288. PUREE OF LENTILS A LA REINE. Take one quart of reddish-brown lentils, prepare them exactly as described for the treatment of red haricot beans in making that purée: finish also in a similar manner, and serve with Condé crusts.
Notes
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