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Personal Chef Recipe SOUP A LA CRECY.
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in the gardens of Paris, has beautifully frizzled leaves.
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Personal Chef Recipes - by Mrs Beeton

SOUP A LA CRECY.

Ingredients:4 carrots
2 sliced onions
1 cut lettuce
and chervil; 2 oz. butter
1 pint of lentils
the crumbs of 2 French rolls
half a teacupful of rice
2 quarts of medium stock No. 105.
Method:Put the vegetables with the butter in the stewpan, and let them simmer 5 minutes; then add the lentils and 1 pint of the stock, and stew gently for half an hour. Now fill it up with the remainder of the stock, let it boil another hour, and put in the crumb of the rolls. When well soaked, rub all through a tammy. Have ready the rice boiled; pour the soup over this, and serve.
Time: 1-3/4 hour.
Notes:
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Source: The Book of Household Management Mrs. Isabella Mary Beeton
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