No. 524 — Lentil Purée
English historical translation of Molokhovets recipe No. 524 from the 1901 Russian cookbook, retaining original methods and measures.
Pick over the lentils and soak in warm water, skimming away foam. Add uncooked ham, two peeled onions, two carrots and two leeks. Cover with broth, bring to the boil and leave in the oven for about two hours until very soft.
Remove the ham and vegetables, and rub the hot lentils through a sieve.
Fifteen minutes before serving, add butter and dilute with boiled Malaga wine or broth. Only now salt to taste. Serve with small croutons.
If serving this sauce with roast meat, the author says that 1½ glasses of lentils are sufficient; reduce the remaining ingredients proportionately.
To provide
2⅛ glasses, or 1 Russian pound, of lentils 2 onions, 2 carrots and 2 leeks | ½ Russian pound of ham and ¼ Russian pound of butter Optional ½ glass of Malaga wine |