Hello David!
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MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Lentilles … La Ponote
 Categories: Side dish, Vegetables, French
      Yield: 6 servings
      1    Onion; chopped
      1    Garlic clove; chopped
     30 g  Butter (1)
      1 tb Flour
           Beef stock
    250 g  Ripe red tomatoes
MMMMM---------------------BASIC INGREDIENTS--------------------------
    500 g  Lentils
      1 lg Onion; studded with
      2    Cloves
      1 lg Clove garlic
           Bouquet garni
           Salt & pepper
      2 tb Butter
           Lemon juice (optional)
      2 tb Chopped parsley
  Ponot and Ponote are the adjectives for Puy, and they are used as
  nouns to designate the inhabitants. (JG)
  When the lentils are cooked and drained according to the master
  recipe, have ready a sauce using the remaining ingredients as follows.
  Soften the finely chopped onion and garlic in the butter (1) in a
  covered pan. Remove lid, raise heat so that they brown very lightly.
  Stir in the flour and cook a moment or two, stirring. Remove pan from
  heat, stir in a little beef stock and the concass‚e tomatoes (peeled,
  seeded and disgorged with salt, then chopped). Bring to boil, and
  simmer till a nice sauce results. Correct seasoning.
  Reheat the lentils in this sauce, correct seasoning again. Serve in a
  dish, sprinkled with the chopped parsley.
  Recipe after Grigson & Willan
   MMed IMH c/o Georges' Home BBS 2:323/4.4
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MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Potage Pur‚e Conti
 Categories: Soups, French, Vegetables
      Yield: 6 servings
    375 g  Lentils
  1 1/2 l  Water (1)
     50 g  Carrots
     50 g  Onions
     50 g  Streaky bacon
     50 g  Butter (1)
      1    Bouquet garni
    250 ml Water (2)
      1 pn Sugar
     60 g  Butter (2)
           Fried cro–tons
MMMMM-----------------------OPTIONAL EXTRA----------------------------
    150 g  Sorrel
     40 g  Bacon fat or butter
      2    Egg yolks
  Conti is the name given for dishes garnished with, or using, lentils
  in classic french cookery. JG uses a recipe from "La cuisine de Madame
  Saint-Ange".
  Pick over and wash the lentils as usual. Bring them slowly to a boil
  with the water (1) in a large pan. Meanwhile, chop the carrots,
  onions and bacon to make a mirepoix and brown it in the butter (1).
  Add this mirepoix to the pan, together with the bouquet garni and
  simmer 2 hours. Remove the bouquet and sieve the soup into a clean
  pan. Add the remaining water (2), and a pinch of sugar to enhance the
  flavour. Bring to the boil and simmer for a further 1/2 hour,
  skimming the soup carefully from time to time. Add an occasional
  spoonful of water, to help the scum to rise. Just before serving, mix
  in the remaining butter (2) and pour through a sieve into a tureen.
  Serve with freshly fried cro–tons.
  A delicious edge can be given to the soup by cooking some sorrel, cut
  into strips, in bacon fat (best by far) or butter for 15 minutes. Add
  this to the skimmed soup 10 minutes before it has finished cooking.
  Beat egg yolks with a ladleful of the soup and pour it into the
  warmed tureen just before you pour in the soup. Stir well together
  and serve with cro–tons.
  Recipe after Grigson & Willan
   MMed IMH c/o Georges' Home BBS 2:323/4.4
MMMMM
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All the Best
Ian
--- GoldED 2.50.A0918+
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