Читать книгу A Friend in the Kitchen; Or, What to Cook and How to Cook It - Anna L. Colcord - Страница 13

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Cook one cupful of lentils, previously soaked an hour or two in about a quart of water, until tender. Rub through a colander; return to the fire, adding enough boiling water to make a quart in all, a small onion cut in slices, and salt to taste. When heated to boiling, thicken to the consistency of cream with browned flour. Season with a little butter or a few spoonfuls of sweet cream. If butter is used it should be mixed or braided with the flour, then thinned with enough of the soup so that it can be easily poured in. Simmer for ten minutes after adding the flour. Remove the onion before serving. The German or dark lentils are usually cheaper than the Egyptian or red lentils.