from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Any of several cone-shaped hills in the Auvergne, France that are the remains of extinct volcanos
- n. Any similar conical structure of volcanic material
from the GNU version of the Collaborative International Dictionary of English
- n. See poy.
from The Century Dictionary and Cyclopedia
- n. Same as poy.
- n. One of the small volcanic cones which are common in Auvergne, central France.
- n. In geology, applied to a type of volcanic activity described by A. Geikie as occurring among the Carboniferous volcanics of Great Britain, and characterized by the ejection of small amounts of lava, usually of the basaltic type, and cinders from a single independent vent. Typical puys are seen in the ancient volcanic cones of central France.
I used green lentils de puy instead of brown because I like them a lot
There was a shotglass of deep, luscious pea and ham soup, an impeccable smoked-mackerel pâté and a very effective salad of ham hock and puy lentils.
Best of these savoury dishes is lamb, both as medium-rare fillet and as braised shoulder, on puy lentils and roasted winter vegetables.
The red ones will fall apart, providing some thickening, but the lentils de puy should hold their shape.
I mixed them with lentilles du puy the lovely little green French beauties prepared in a seasoned vegetable broth laced with lemon thyme.
There's your basic brown variety, Pullman's specialty, but also chic French green lentils (lentils du puy), teensy beansy Indian red lentils and exotic black beluga lentils.
Cooked puy lentils with whatever seasoning you fancy
You need the nutty, brown-black little puy lentils for this - not the orange or green ones that get mushy when they are cooked.
September 19th, 2009 at 7:46 pm this looks great, does it matter what kind of lentils you use? i know that some lentils cook up firmer (french puy) and some softer (red, etc.)
I tried this recipe with some organic du puy lentils I bought the other week – HEAVENLY.
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