and let them fry slowly for 15 minutes. Now add the lentils and stock or water, season with salt and pepper, cover closely, and simmer gently from ½ hour to 1 hour, or until the lentils are tender. Pass the whole through a sieve, return to the saucepan, make thoroughly hot, then add the cooked rice, season to taste, and serve.
Time.—From 1½ to 2 hours. Average Cost, 8d., when made of water. Sufficient for 10 persons. Seasonable in winter.
106.—CARROT SOUP. (Fr.—Purée à la Crécy.) (Economical.)
Ingredients.—2 pints of second stock or water, 1 pint of milk, 3 large carrots, ½ a turnip, 1 onion, 2 strips of celery, 1 oz. of butter or dripping, 1 tablespoonful of flour, salt and pepper.
Method.—Prepare the vegetables, cut them into small pieces, and fry without browning for about 15 minutes in the hot fat. Add the stock and simmer until the vegetables are tender (not less than 40 minutes, and longer if the vegetables are old), then rub through a fine sieve. Return to the saucepan, add the milk, salt and pepper, and bring to the boil. Mix the flour with a little milk or water, pour it into the soup, stir and cook for 10 minutes, and serve. Croûtons or small pieces of fried or toasted bread should be served separately.
Time.—1 to 1½ hours. Average Cost, about 6d without stock. Seasonable at any time. Sufficient for 6 persons.
107.—CARROT SOUP WITH RICE. (Fr.—Purée Crécy au Riz.)
Ingredients.—2 pints of white second stock, 1 pint of milk, 5 large carrots, 1 onion, 1 strip of celery, 1 leek (the white part only), 1½ ozs. of butter, 1 tablespoonful of cornflour, 2 tablespoonfuls of cream, 2 tablespoonfuls of cooked rice, salt, pepper, sugar, nutmeg.
Method.—Use only the outer red part of the carrots. Cut all the vegetables into small pieces, and cook them for 10 or 15 minutes in hot butter without browning. Add the stock and simmer until the vegetables are tender (about 40 minutes), then rub them through a fine sieve. Return to the stewpan, add the milk, salt, pepper, and a little nutmeg, and bring to the boil. Mix the cornflour with a small quantity of stock or milk, pour it into the soup and stir for a few minutes, then add a good pinch of sugar, the cream, and the rice (which should be nicely cooked, and dry), and serve.
