"Lentils," Beard wrote, "might have been devised for winter meals. They are a marvelously nutritious, satisfying, and economical food, and to me, their flavor is more interesting and distinctive than any of the beans, except perhaps the fava."
And while it's a probably a little early to start thinking about winter, I don't see why you couldn't make this soup on a chilly fall day.
This recipe, English in origin, is for what Beard calls a "famous and rather unusual cream sauce, to which the pickled buds are added at the last minute, as the traditional accompaniment to boiled leg of mutton or lamb."
As with all the Cook the Book entries this week, this recipe comes from Beard on Food
As with all the Cook the Book entries this week, this recipe comes from Beard on Food
As with all the Cook the Book entries this week, this recipe comes from Beard on Food
As Serious Eats reader Jasmine D. pointed out, it's National Vegetarian Awareness month, and to give a nod to our veg-eating friends, we'll start out this week's Cook the Book with James Beard's Potatoes Byron recipe. In the section of Beard on Food titled "Potatoes Without Meat," Beard says, "It can be both a challenge and fun to seek out things that are substantial and good enough to replace meat. There's pasta, of course, beans, lentils, and split peas—and also potatoes. How often does one think of potatoes without meat? Yet they are a great food in their own right."
The recipe follows after the jump, but before I send you there, I'd like to point out our archive of meatless dishes here on the site. As Jasmine rightly points out, Serious Eats is chocked full of meat, but I'm also surprised at the number of vegetarian recipes on the site.
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