Lentil Rissoles

Ingredients

• J pint cooked lentils
• 1 oz. butter
• white sauce
• seasoning to taste
• 1 egg
• 9 oz. breadcrumbs
• ^ lb. short crust paste
• oil for frying

Method

1. 1

   Cook lentils in seasoned stock until soft, pass through a sieve.

2. 2

   Add butter and seasonings.

3. 3

   Roll out paste, cut into rounds, place lentil mixture, wet edges, fold, and press.

4. 4

   Brush with egg, cover with breadcrumbs, fry in hot oil until golden, drain, and serve hot.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 52. The excerpt below is the record exactly as published.

Lentil Rissoles. J pint cooked lentils, 1 oz. butter, white sauce, oil for frying, 1 egg, 9 oz. breadcrumbs, ^ lb. short crust paste, seasoning to taste

Cook this with the app: pantry check, scaling, and the assistant.