Chapter XVIII · Vegetables and Farinaceous Products · No. 2166
2166—Lentilles au Beurre
Carefully drain the lentils; dry them by tossing them over the fire, and cohere them with butter in the proportion of two oz. of the latter per lb. of lentils.
Dish in a timbale, and sprinkle with a little chopped parsley.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2166, p. 651. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →