Lentils au lard

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (12)
for lentil purée variation
Instructions (9)
  1. Cut an onion into dice, and fry it a pale golden brown in butter.
  2. Add twice as much fat bacon cut to match.
  3. When the bacon is cooked, mix in a pint of lentils boiled as above.
  4. Moisten it all with a little stock.
  5. Season to taste with pepper, and a very little salt, with a spoonful of minced parsley.
  6. Let it simmer very gently till wanted, moistening it with a little more stock if necessary.
Lentil Purée Variation
  1. Rub the boiled lentils through a sieve.
  2. Reheat with butter and a little stock till of the required consistency.
  3. Add a little minced parsley and a squeeze of lemon juice just at the last.
Original Text · last edited 4 days ago
Lentils au lard.—Cut an onion into dice, and fry it a pale golden brown in butter, then add twice as much fat bacon cut to match, and when this is cooked mix in a pint of lentils boiled as above, moisten it all with a little stock, season to taste with pepper, and a very little salt, with a spoonful of minced parsley, and let it simmer very gently till wanted, moistening it with a little more stock if necessary. Variations of this are produced by using good roast meat gravy, tomato, or brown onion sauce (bretonne) instead of the stock. Lentils also make an excellent purée if when boiled tender they are rubbed through a sieve, and then reheated with butter and a little stock till of the required consistency, when a little minced parsley and a squeeze of lemon juice are added just at the last. Prepared thus they are an excellent accompaniment to broiled or stewed game, cutlets, etc. The lentil purée makes also a very nice pudding on the lines of a peas pudding. The nicest lentils are the Egyptian, known in France as lentilles à la reine. Lastly there are:
Notes
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