CookEat Recipe
Purée of Lentils Brunoise
Salt-pork lentil and potato purée with separate vegetable brunoise and milk. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2531. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Salt pork product and dried-lentil safe cooking; rapid soup chilling. Limites : Lentil dry mass, brunoise vegetable size and final strained yield unknown.
Method
Steps
Step 1
Soak DRY lentils six-to-eight hours under refrigeration and drain. Add FIRST vegetables/pork/herbs, THREE QUARTS water/seasoning/FIRST ounce butter, simmer two hours, sieve and fine-strain purée.
Step 2
Dice SEPARATE carrot/turnip/onion/leek/celery/cabbage, cook covered in SEPARATE half-ounce butter, gill water, salt/sugar in oven thirty-five minutes. Add brunoise and TWO GILLS milk to strained soup, boil five minutes, serve actual volume.
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