Lentil Tartlets with Eggs

Ingredients

• 4 oz. cooked lentils
• 2 oz. white breadcrumbs
• b gill milk
• 1 oz. butter
• 3 tablespoonsful Panurette
• 4 to 5 eggs
• pepper, and nutmeg

Method

1. 1

   Fry lentils in butter and pound until smooth.

2. 2

   Mix with breadcrumbs, season, moisten with milk, and form a paste.

3. 3

   Butter tartlet moulds, line with mixture, break an egg into each, add butter bits, sprinkle with cayenne, and bake for about 10 minutes.

4. 4

   Unmould and serve hot.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 53. The excerpt below is the record exactly as published.

Lentil Tartlets with Eggs. 4 oz. cooked lentils, 2 oz. white breadcrumbs, b gill milk, 1 oz. butter, 3 tablespoonsful Panurette, 4 to 5 eggs, pepper, and nutmeg

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