Lentils soup au maigre

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (8)
  1. Pick carefully a pint measure of lentils, wash them well, and put them into a stew-pan with three pints of cold water, a quarter of an ounce of salt, one three-ounce onion, and a bacon bone if possible.
  2. Boil; then allow to simmer till the lentils are cooked.
  3. Ascertain the lentils are cooked by pressing the grain between the finger and thumb.
  4. To accelerate the cooking, pour into the pan, every half-hour, a quarter of a tumbler of cold water, starting the boiling again after each interruption.
  5. The lentils being nice and soft, drain them off, reserving the broth.
  6. Pass the grains through the wire sieve, with the onion, catching the purée in a soup-plate.
  7. Put half an ounce of butter with half an ounce of flour at the bottom of the cleaned stew-pan, mix these over the fire till velvety.
  8. Gradually add purée and broth together, until a soup of the desired quantity and consistency has been obtained.
Original Text
Lentils soup au maigre :—Pick carefully a pint measure of lentils, wash them well, and put them into a stew-pan with three pints of cold water, a quarter of an ounce of salt, one three-ounce onion, and a bacon bone if possible. Boil; then allow to simmer till the lentils are cooked. This you ascertain by pressing the grain between the finger and thumb. To accelerate the cooking pour into the pan, every half-hour, a quarter of a tumbler of cold water, starting the boiling again after each interruption. This operation renders the soaking of dried pulse before cooking unnecessary, and though it adds a little to the consumption of fuel, the advantage gained is considerable. The lentils being nice and soft, drain them off, reserving the broth : pass the grains through the wire sieve, with the onion, catching the purée in a soup-plate. Now put half an ounce of butter with half an ounce of flour at the bottom of the cleaned stew-pan, mix these over the fire till velvety; then gradually add purée and broth together, until a soup of the desired quantity and consistency has been obtained.
Notes
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