[387]. Lentils à la Maître d'Hôtel. Wash three pints of lentils, put them in a saucepan with two quarts of water and a pinch of salt. Boil them very slowly for an hour, or until perfectly tender, then drain them, put them in a saucepan on the fire for a moment, with four ounces of butter, a little salt, a pinch of pepper, nutmeg, and a tablespoonful of chopped parsley. Remove your saucepan from the fire, mix the yolks of two eggs in two tablespoonfuls of water, add them to your lentils, mixing all well together, and serve.
[388]. Purée of Lentils. Prepare and boil as the foregoing, press them through a sieve, add about three ounces of butter, salt, pepper, and a very little nutmeg. Heat them on the fire for a few moments, and serve.
[389]. Celery with Marrow. Remove the green leaves from a bunch of celery, scrape the roots, cut the celery in pieces of about five inches long, wash them well, and put them in a saucepan, with plenty of water, and a little salt, and boil them ten minutes. Then put them in cold water for a moment. Cover the bottom of a saucepan with thin pieces of pork, a sliced onion and carrot, and several branches of parsley, inclosing three cloves, three pepper-corns, two bay-leaves, two branches of thyme, a clove of garlic, and tie all together, and then put your celery on top, nearly cover with consommé (stock, [Art. 1]), add the juice of a lemon, and place a buttered paper on top. Simmer gently for an hour and a half. Heat half a pint of Spanish sauce ([Art. 80]), with a glass of sherry, pour over your celery, and place on top some beef marrow, which you have previously soaked in water for four hours, then boiled ten minutes, and cut in round pieces the size of a fifty-cent piece.
[390]. Celery with White Sauce. Clean and wash a bunch of celery, which boil until tender, in plenty of water and a little salt, drain, and serve with a white or butter sauce ([Art. 84]), or a sauce Allemande ([Art. 81]).
[391]. Fried Celery, Tomato Sauce. Prepare and boil a bunch of celery as the foregoing; then drain it. Put in a bowl half a pound of flour, two eggs, and a little water. Mix well together until you have a soft, smooth paste, thin enough to pour from a spoon. Cut your celery into pieces about five inches long, cover them with your paste, fry them in hot lard until a light brown; drain, and serve with a tomato sauce ([Art. 90]).
[392]. Purée of Celery. Wash and clean two bunches of celery, cut them in pieces, and boil them in three quarts of water, with a little salt; when boiled thoroughly tender, drain, and add them to half a pint of béchamel sauce ([Art. 83]), a pinch of salt, pepper, and nutmeg. Boil ten minutes, press through a sieve, put back in the saucepan to heat again, and serve.
[393]. Horse-Radish Sauce (cold). Grate four ounces of horse-radish, to which add four ounces of bread-crumbs, and press through a sieve; add a glass of cream, a pinch of salt, and a tablespoonful of vinegar; mix all well together, and serve.
[394]. Horse-Radish Sauce (hot). Prepare the same as the above, adding two ounces of bread-crumbs, instead of four; heat all together in a saucepan, and serve.
[395]. Braised Lettuce, Madeira Sauce. Wash eight lettuce, blanch them ten minutes in boiling water, then put them for a moment in cold water, and press out all the moisture. Spread thin pieces of pork on the bottom of a saucepan, a sliced carrot and onion, several branches of parsley, a little pepper, salt, and nutmeg, and the lettuce on top. Moisten three quarters of their height with consommé (stock, [Art. 1]), cover with a buttered paper, simmer gently two hours, drain them well, and serve them with half a pint of very hot Spanish sauce ([Art. 80]), to which you have added a wineglass of sherry or madeira.
[396]. Farcied Lettuce. Boil eight lettuce as the foregoing, and, after you have put them in cold water for a moment, dry them with a cloth and press out all the moisture; divide them partly in two, without allowing them to fall apart; place in each lettuce about two ounces of chicken farce ([Art. 11]), which cover with the leaves of your lettuce; shape them neatly, wrap them and tie them up in thin pieces of pork, and finish cooking as the foregoing; remove the pieces of pork, and serve with a Spanish sauce ([Art. 80]).