Lentil Rolls

Ingredients

• Half a pound of green lentils (French)
• three ounces of butter
• three tablespoonfuls of breadcrumbs
• a dessertspoonful of chopped sage
• one egg
• a teaspoonful of salt
• pepper and salt to taste

Method

1. 1

   Put the lentils in a saucepan and cover with water.

2. 2

   Add the salt.

3. 3

   Boil for two hours, or until the lentils seem soft.

4. 4

   Draw the pan to the side of the fire, and beat up the lentils briskly with a wooden spoon, until quite smooth.

5. 5

   Put the pan on the fire again; add the breadcrumbs, butter, herbs, pepper, and lastly the egg beaten.

6. 6

   Stir round quickly for a few seconds, that the egg may set but not curdle.

7. 7

   Put the mixture on a plate to get cold.

8. 8

   Have ready some puff-pastry cut into long squares; put on to these as much of the lentil paste as will allow the pastry to cover them when rolled up.

9. 9

   Fasten the side and ends together by wetting them with a paste-brush.

10. 10

    Bake in a hot oven; dish up on a doily-covered dish and serve hot.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 12. The excerpt below is the record exactly as published.

Half a pound of green lentils (French), three ounces of butter, three tablespoonfuls of breadcrumbs, a dessertspoonful of chopped '^ In cooking lentils gr^at care must be taken not to allow them to remain in any brass or copper vessel when removed from the fire, and no metal spoon should be used for stirring them. * Uniempted by the pastry-cooks , {Of pastry he got store within the palace).* Keats. 50 ENTRIES. * He cowde rosUy and setke^ and broil, andjrie, Maken mortreux and wel bake a pie, ' Chaucer. sage, onion and herbs, one egg, a teaspoonful of salt and pepper to taste. Put the lentils in a saucepan and cover with water. Add the salt. Boil for two hours, or until the lentils seem soft. Draw the pan to the side of the fire, and beat up the lentils briskly with a wooden spoon, until quite smooth. Put the pan on the fire again ; add the breadcrumbs, butter, herbs, pepper, and lastly the egg beaten. Stir round quickly for a few seconds, that the egg may set but not curdle or * break.' Put the mixture on a plate to get cold. Have ready some puff-pastry cut into long squares ; put on to these as much of the lentil paste as will allow the pastry to cover * . . . beasts of chase ^ or fowl of game In pastry built or from the spit or boiled^ Milton. 51 E 2 ENTRIES. * He hath hid me to a calf*s-head and a capon, ^ *MucH Ado about Nothing.* them when rolled up. Fasten the side and ends together by wetting them with a paste- brush. Bake in a hot oven ; dish up on a doily-covered dish and serve hot. The lentil mixture is better if made the day before it is wanted for the rolls, as it * lightens itself when made twelve or more hours. Creme be IDoIaflle. The breast of a large fowl, one egg, half a pint of thick cream, nutmeg, mace (optional) ; pepper and salt. Scrape the flesh off the breast of the fowl, pound it in a mortar and pass it through a wire sieve. Return it to the mortar and mix with it the egg, the cream, and the spices * Such Jleshi fowly and fishing. Such waiting and dishing, I cannot help wishing A woman might swear f — HoOD. 52 ENTRIES* * Wouldst thou with mighty beef augment thy meal? Seek Leadenhall ; St. Jameses sends thee veal,^ — Gay. to taste. Butter a plain ring-shaped tin mould, pour into it the cr^me, cover with buttered paper, and steam very slowly for half an hour. Serve with a rich white sauce flavoured in the same way as the cr^me, and garnish with any green vegetable. This cr^me is almost equally good made of rabbit, and is more economical so made. (Tabacte JSala (a (Told Entree). One pound of fillet of raw veal, half a pound of bacon, half a pound of breadcrumbs, the yolks of two eggs, grated lemon rind, nutmeg, cayenne ; pepper and salt. Scrape and pound well the veal with the * And there ^ Merrily seated in a ring^ partook A choice repast.^ — WORDSWORTH. 53 ENTRIES. ' Your Ic^auring people think beyond all question, Beeff vecUy and mutton^ better for digestion* Byron. bacon, a little of the veal fat, and the bread- crumbs pressed dry. Mix in the yolks, the lemon-peel, and the spices. Bake or steam in a plain tin mould for three-quarters of an hour. Turn it out ; let it cool. Then brush it over with thin glaze. Cut into cutlet shapes it may be served with aspic jelly, or in small slices it makes a good mayonnaise. ptuBdfan CutletB* Half a pound raw veal, two to three ounces well-flavoured fat bacon, the yolks of two eggs, half an eschalot, a little chopped parsley ; pepper and salt to taste

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