curried.—Boil three or four good table
spoonfuls of lentils in enough slightly salted water
to cover them generously till cooked, but not broken,
then drain off every drop of liquid. Remember
that the water in which lentils are boiled is, like
haricôt liquor, an excellent foundation for vegetable
stock.) Fry a good-sized onion cut in rings in butter
till tender, then in the same pan fry half a teaspoonful
of mild curry powder for a minute or two, then add
three tomatoes, peeled and sliced (canned ones will
do), and a heaped teaspoonful of crème de riz (or rice
flour), a teaspoonful of curry paste, and half a pint
of stock, or preferably cocoanut or almond milk
(pour boiling water on the nut, cover the basin, and
leave it to infuse till perfectly cold and strongly
flavoured, then wring out every drop of liquid and
use; take 4oz. of nut to half a pint of water), add
the liquid slowly, stirring it all the time to keep it
smooth, then stir in the lentils carefully, with a lump
of sugar, the juice of half a lemon, and 1oz. of butter,
and let it all stew together till quite thick. Serve
in a wall of well-boiled Patna rice. Lentils may also
be cooked by any method recommended for haricots.