Lentilles. Linse.

No. 788. - This is a hardy annual plant, with an erect and angular branching stem, one foot and a half high. The pods are somewhat quadrangular, and enclose one or two lens-like seeds, the size and color varying in different varieties. The Lentil is a vegetable of the greatest antiquity, and was much esteemed in olden times by those making long journeys. The seeds are used and prepared the same as beans, and for soups and purees, they are prepared the same as dried peas.

Culture

No. 789. - Sow the seeds in May, in drills the same as green peas. They succeed best in dry, warm, light soil.

Common Lentil

No. 790. - This variety is considered superior to the large Lentil. The seeds are much smaller and are greatly esteemed.

Green Lentil

No. 791. - This somewhat resembles the small Lentil, the principal distinction being in the color, which is green, spotted and marbled with black.

Large Lentil

No. 792. - The seed is white or cream colored. It is one of the most productive of all varieties, though inferior in quality.

Small Lentil

No. 793. - This is rather a late variety, of a close branching habit, being very prolific, and a variety much used by the French.

Lentils, Maitre D' Hotel

No. 794. - Wash one quart of Lentils in lukewarm water and put them into a saucepan with three quarts of water, a little salt, two onions, two carrots and a faggot of celery. Pat them on the fire to boil, skim them and let them boil slowly until tender. Then drain off the moisture, take out the carrots, onions and celery, and add six ounces of butter and some fine chopped parsley, and season it to taste. Toss them in the pan well together, adding a few spoonfuls of the broth, if needed.

Fricassee Of Lentils

No. 795. - Prepare and cook the Lentils as in No. 794, and when tender drain them. Put into a saucepan one chopped onion, with four ounces of butter, and a spoonful of flour. Let it cook slowly until nicely browned. Then add some of the broth of the Lentils, to make a light sauce. Let it boil for fifteen minutes, and then add the Lentils. Season them with salt and pepper, and let them simmer for fifteen minutes; then serve.

Puree Of Lentils For Garniture, Conde

No. 796. - When the Lentils are cooked, as in No. 794, take out the carrots, onions, and celery. Then drain them and rub them through a fine sieve. Put the Puree in a flat saucepan and add four spoonfuls of Espagnole sauce. Reduce it to its consistency, and before serving add a piece of butter.

Soup, Puree Of Lentils

No. 797. - Cook two quarts of Lentils, as in No. 794, adding half broth to the water. When thoroughly cooked take out the carrots, onions, and celery, and rub it through a fine sieve. If too thick add the quantity of broth necessary. Put it back in the saucepan, stirring it until it boils. Then set it on the side of the fire to boil slowly for twenty-five minutes. Before serving skim it well, add a piece of butter and serve with small fried bread crumbs. A ham bone, or piece of salt pork, may be boiled with the soup.

Soup, Puree Of Lentils, Conte

No. 798. - Wash two quarts of Lentils and put them in a saucepan with one gallon of water. When it boils skim it. Then add two onions (in which stick six cloves), a faggot of parsley garnished with celery, and two carrots. Season with salt, put on the cover and let it boil slowly until tender. Then take out the faggot of parsley and the carrots and onions, and rub the soup through a fine sieve. Put it back into the saucepan and add game broth to make it of the desired ccnsistency. Set it on the fire, stirring it with a wooden spoon until it boils. Then let it boil slowly for half an hour. Skim it well. Prepare separately four heads of braized celery, and when cooked cut them into scallops, adding them to the soup, when it is ready to serve.

Puree Of Lentils, Hunters' Style

No. 799. - Prepare the soup as in No. 798, adding a piece of bacon while cooking the soup. When it is done take out the bacon and the vegetables, and rub the soup through a fine sieve. Make separately a game broth of quails or partridges. Dilute the puree with this broth, letting it boil slowly for half an hour. Skim it well and add the breasts of the birds, cut into small square pieces, and serve with small fried bread crumbs.