Lentils Recipe

Next in usefulness to the haricot bean comes the German lentil. This

must not be confounded with the Egyptian lentil, which closely resembles

the split pea; for not only is the former double the price of the

latter, but I may add double its worth also, at least from a culinary

point of view.



In vegetarian cookery the lentil takes the place of the dark meats of

the flesh-eaters' dietary, such as beef and mutton, the haricot bean

supplying a substitute for the white, such as veal, chicken, etc.



The liquor in which lentils have been boiled forms a rich foundation

for dark sauces, also a delicious and nourishing beverage, in flavour

resembling beef-tea, can be obtained from them (see Recipe No. 12).



Besides being darker in colour, the flavour of lentils is much more

pronounced than that of haricots.



Throughout the following recipes the word "lentil" means German lentil,

without exception.

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