Lentils (Lentilles)
Lentils are cooked as directed under the “preparation of dry vegetables” (No. [274]).
[2166—LENTILLES AU BEURRE]
Carefully drain the lentils; dry them by tossing them over the fire, and cohere them with butter in the proportion of two oz. of the latter per lb. of lentils.
Dish in a timbale, and sprinkle with a little chopped parsley.
[2167—PURÉE DE LENTILLES]
Proceed as for the purée of haricot-beans.
[2168—VÉRONIQUE (Laver)]
As this vegetable is sold already cooked at English markets, it is only necessary to add enough good Espagnole sauce to it, when heating it, to make a properly consistent purée.