[184] LENTILS [1] AND CHESTNUTS LENTICULAM DE CASTANEIS [2]
TAKE A NEW SAUCE PAN, PLACE THEREIN THE CHESTNUTS CAREFULLY CLEANED [3] ADD WATER AND A LITTLE SODA AND PLACE ON THE FIRE TO BE COOKED. THIS DONE, CRUSH IN THE MORTAR PEPPER, CUMIN, CORIANDER SEED, MINT, RUE, LASER ROOT AND FLEA-BANE MOISTENED WITH VINEGAR, HONEY AND BROTH; ADD VINEGAR TO TASTE AND POUR THIS OVER THE COOKED CHESTNUTS, ADD OIL AND ALLOW TO BOIL. WHEN DONE CRUSH IT IN THE MORTAR [4]. TASTE TO SEE IF SOMETHING IS MISSING AND IF SO, PUT IT IN, AND AT LAST ADD GREEN [fresh virgin] OIL.
[1] Lentils are omitted in this formula; therefore see the following formula.
[2] Thus G.-V.; Tor. Chestnuts.
[3] i.e. peeled and skinned. To do this easily, boil the chestnuts with the skin, whereupon the outer brown shell and the inner membrane are easily removed.
[4] To make a purée of the chestnuts which strain through the colander.
[184a] ANOTHER WAY [1] ALITER LENTICULAM
COOK THE LENTILS, SKIM THEM [strain] ADD LEEKS, GREEN CORIANDER; CRUSH CORIANDER SEED, FLEA-BANE, LASER ROOT, MINT SEED AND RUE SEED MOISTENED WITH VINEGAR; ADD HONEY, BROTH, VINEGAR, REDUCED MUST TO TASTE, THEN OIL, STIRRING [the purée] UNTIL IT IS DONE, BIND WITH ROUX, ADD GREEN OIL, SPRINKLE WITH PEPPER AND SERVE.
[1] It is evident that ℞ No. [184] and the above are really one formula, the former dealing with the cooking of the maroons, the latter describing the lentils. Presumably the two purées are to be mixed, or to be served as integral parts of one dish.