[LMB] Re: OT: Calling Ma Kosti - Lentils

Susan Profit tinne at eskimo.com
Thu, 5 Dec 2002 09:24:18 -0800 (PST)


Well, first you have to have a partridge or pheasant to go with it,
but Buttered Lentils/Lenscefo"zele'k are quite delicious and simple.
The Lentil Partridge Soup/Lensceleves fogolyhu'ssal is pretty good and
you can substitute a game hen or left-over duck, but not chicken.

Buttered Lentils
1 pound dried lentils		1 medium sized onion
1/4 pound butter (no margarine won't do!)
1 carrot, peeled and sliced paper thin
pinch of ground cloves		1 tsp minced fresh parsley
1/4 tsp ground pepper

Wash the lentils and soak overnight. Drain. Saute the onion and
carrots in 1 Tbsp of butter until the onions are golden. Add cloves,
parsley, drained lentils and pepper. Add enough water to just cover
them. Simmer for about 1 1/2 hours or until they are done.

Stir in the rest of the butter, then arrange on a plate under the game
bird of your choice. If you lack a game bird, spicy sausages will do.

It is true, that lentils don't usually need to be soaked first, but
unless you do, they won't be the right consistency for this dish.

Lentil Soup with Partridge
2 partridges			1 cup lentils
6 cups chicken broth		1 pound beef soup bones
1 medium sized carrot (peeled)	1 parsnip (peeled)
1/4 lb smoked bacon		1 tart apple (peeled)
3 stems celery, thinly sliced	2 Tbsp flour
1 small onion, coarse chop	1/2 tsp prepared mustard
1/2 cup heavy cream

Optional: Substitute olive oil and 1/2 tsp liquid smoke for the bacon,
egg roux for the cream

Soak the partridges for 3-4 hours. Partridge makes old rooster seem
tender, so don't neglect this step unless you -like- really tough
fowl.

In a large soup pot, put the lentils and chicken stock, beef bones,
carrots, parsnip, celery and diced apple. Bring to a boil. Fry up the
bacon, diced finely. Scoop out the meat and set aside to garnish for
later.

Dry your soaked partridges, then brown them in the bacon fat until
they are browned nicely. Add to soup pot with the lentils and veggies.
Take the bacon fat and make a roux with the flour and onion. Add 1/2
cup cold water and whip until smooth.

When partridges are done (2-18 hours) and tender, add roux to the
lentils, simmer for 15 minutes. Remove partridges and debone them.
Dice them eat into chunks and return to the soup. Just prior to
serving, whip in mustard and cream, garnish with bacon bits.

Serve for a Winterfair luncheon.
Susan in Seattle