| 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 |
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 1988.
Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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