Take twenty leeks, cut them into pieces two inches long and put them into cold water. Then boil them in plenty of salted boiling water, when done throw them again into cold water. Put fresh butter into a sauce-pan and simmer the leeks over a slow fire, add five tablespoonfuls of a white sauce made with cream and chicken broth, and a little pepper. Serve up hot.
Lentils ‘alla Corona.’
After boiling one pint of lentils with a bouquet of sweet herbs, strain them. Meanwhile mince some ham with a very little onion and put it to brown with some butter; then add one or two ladlefuls of good stock, boil, and strain. Pour this sauce over the lentils with a good piece of butter, salt and pepper to taste, heat them, and garnish boiled beef or pork with them.
Lentils ‘in Istufato.’
Put an earthen pot on the fire, and just before the water boils throw in one pint of lentils. As it boils skim off the lentils which float to the surface, and continue to do this until all are taken out; the few which remain at the bottom of the pot must be strained through a sieve. Chop up two anchovies, place them in a sauce-pan with some pure oil and butter, and a little minced shallot, brown them well, put in the lentils, and then add some good stock or soup. When cooked serve up hot.
Lentils ‘alla Provenzale.’
Leave one pint of lentils in cold water for twelve hours. Strain, put them into hot water, and boil them rapidly; then cook them slowly for about an hour, drain them well, put them back into boiling water and cook until quite soft. Pass them through a sieve, and put them into a sauce-pan with two ounces of butter, a very little onion juice, pepper and salt to taste, and stir for a quarter of an hour over the fire. Serve up very hot. Two tablespoonfuls of cream are a good addition.
Lentil Purée.
Boil the lentils in water with a spoonful of butter, then rub them through a sieve. Put some minced parsley, celery, carrot, and a very little onion on the fire with two or three ounces of butter; when brown, pour in a ladleful of good stock. Strain, flavour the lentils with it, adding salt and pepper to taste. The purée should be pretty stiff.