4137 Lentilles au Beurre

Buttered Lentils

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Drain the cooked lentils, place in a pan and dry out by tossing over a hot stove adding 50 g (2 oz) butter per 500 g (1 lb 2 oz) Lentils.

Place in a deep dish and sprinkle with chopped parsley.

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