Thursday, May 26, 2011

Lentil Sauce

½ pint soaked lentils. ½ pint water. ½ pint tomato juice. 1 onion. 1 teaspoon salt. 24 peppercorns. A pinch of mixed herbs. ½ ounce flour. ½ ounce butter.

Simmer the lentils with the peppercorns, herbs, and onion sliced, for about twenty minutes; add the tomato juice and salt; simmer for another twenty minutes. Strain, and thicken with the flour and butter.

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