Ingredients
For lentils
One pint of lentils
Two ounces of butter
A little onion juice
Pepper and salt to taste
For rice
Half a pint of rice
Water
Two ounces of butter
A small onion chopped
Directions
"Cook the lentils as in 'alla Provenzale.* Then take half a pint of rice and put it into an earthen pot of boiling water. When cooked, drain the rice through a sieve, and
stand it near the fire for ten or fifteen minutes to dry. Place two ounces of butter in a frying-pan, and when melted, add a small onion chopped up fine; when browned, put in the lentils and rice, and stir them over the fire for a quarter of an hour. Add a little salt and pepper, and serve up very 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."
Notes
This recipe was taken from "Leaves from our Tuscan Kitchen or, How to Cook Vegetables" by Ann Janet Ross. The book was published by JM Dent & Co. in 1900 (London). For the complete cookbook see www.archive.org. For a variety of recipes from this cookbook see Italy Revisited/ "XXX Cookbooks in the Public Domain".... Photo: Mary Melfi. |
