1 breakfastcupful of potatoes cut into small dice, 2 breakfastcupfuls
of flagolet beans, onions, carrots, and celery mixed (the latter cut
up small), 1/4 lb. of rice, 2 oz. of butter, 2 oz. of grated Parmesan
cheese, pepper and salt to taste. Boil the vegetables in 1 quart of
water until quite tender, add the rice, also pepper and [...]
1/2 lb. of lentils, 1 English onion, 1/2 a cupful of tinned tomatoes,
1 blade of mace, 1 oz. of butter, pepper and salt to taste. Pick and
wash the lentils, and set them over the fire to cook, only just
covered with water, adding the mace, pepper, and salt. Chop fine the
onion and fry it a nice [...]
1 breakfastcupful each of lentils and rice, 1 lb. of fresh tomatoes or
1/2 a tinful of tinned ones, 1 dessertspoonful of curry, 3 eggs, well
beaten, 2 oz. of butter, some breadcrumbs, and salt to taste. Roast
the rice in a frying-pan in half of the butter until browned; then set
it over the fire with 1-1/2 pints [...]
6 oz. of lentils, 6 oz. of mushrooms, 1 English onion chopped very
fine, 1 ounce of butter, 1 dessertspoonful of lemon juice, pepper and
salt to taste. Pick and wash the lentils, and cook them in only as
much water as they will absorb. Peel, wash, and cut up the mushrooms,
chop fine the onion, and fry both [...]
1/2 lb. of lentils, 1 finely chopped onion, 1 breakfastcupful of
breadcrumbs, 1 breakfastcupful of tinned tomatoes, 1-1/2 oz. of
butter, 2 eggs, pepper and salt to taste, some raspings, butter,
vege-butter or oil for frying. Pick and wash the lentils, and boil
them in enough water to cover them; when this is absorbed add the
tomatoes, and if necessary [...]