| CATEGORY |
CUISINE |
TAG |
YIELD |
|
British |
Sauces |
4 |
Servings |
INGREDIENTS
| 2 |
|
Shallots, chopped |
|
|
Butter |
| 12 |
oz |
Whole green lentils, Le Puy |
|
|
Handful of chopped lovage |
| 1 |
|
Sprig of thyme |
| 1 |
|
Curl of orange peel |
|
|
Light stock or water |
| 1988 |
|
ped for you by Karen Mintzias |
INSTRUCTIONS
Soften the chopped shallots in a little butter without colouring them.
Stir in the lentils. Add a handful of chopped lovage, the sprig of
thyme, orange peel and stock or unsalted water to cover well. Simmer
until tender. Drain off and reduce the cooking liquor to make a little
sauce, enriching it with more butter and seasoning to taste. In the
absence of lovage, use the young leaves and tenderest parts of a
celery heart, and season the dish with a pinch each of celery salt,
lemon zest and powdered curry spices. Source: Philippa Davenport in
"Country Living" (British), November From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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