Other Recipes from SOUPSStock Or ConsommÉ.
Soup A La Julienne.
Soupe A La Turque.
A Simple White Soup.
Summer Pea Soup.
Winter Pea Soup.
CREAM OF LENTIL SOUP(Soups) - (The International Jewish Cook Book)
Soak one cup of lentils over night. Drain and boil slowly for one hour
in water containing one-half teaspoon of baking soda, drain and boil
again very gently in fresh water; when the lentils are tender drain off
most of the liquid and return to the fire. Add two tablespoons of
butter, or butter substitute, two teaspoons of salt, and one-half
teaspoon of sugar. Bring three cups of milk to a boil in the
double-boiler. Just before serving mash the lentils through a strainer
directly into the milk. Serve in cups and pass croutons with the soup.
Viewed 2361 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookSautÉd Mushrooms
SautÉd Cornmeal Mush
Anchovy CanapÉs With Tomatoes
Tripe À La Creole
PurÉe Of Celeriac
Chicken À La Sweetbread
Red Pepper CanapÉs
Sweet EntrÉe Of Ripe Peaches
Boned Smelts, SautÉd
Fillet Of Sole À La Mouquin
Fillet De Sole À La Creole
Baba À La Parisienne
Pudding À La Grande Belle
|Home Made Cookies.ca|