Lentils (Lentilles).—Lentils do not generally meet
with the appreciation their nutritious and palatable
qualities deserve, though many people will admit the
value of the well-known Revalenta Arabica, which
is, did they but know it, simply a preparation of
lentil flour mixed with a certain proportion of fine
barley or wheat flour.
— à la maître d'hotel.—Well wash a pint of
lentils in plenty of cold water, then put them on in
a pan of cold water with an onion stuck with three
or four cloves, a blade of mace, and a bayleaf, and
boil them till tender, adding a little more cold water
occasionally as that in the pan evaporates. When quite
tender, but not mashed, drain them from the water,
stir to them 2oz. of butter, a teaspoonful of minced
parsley, pepper and salt to taste, and a good squeeze
of lemon juice, let it all reheat, and serve. Or, when
the lentils are tender, stir to them just as they are to
be served, the yolk of an egg beaten up with a table
spoonful of lemon juice, and serve with white sauce
round the pile. Lentils are also very good if a nice piece
of bacon be boiled with them, and when ready, served
with the lentils finished off à la maître d'hotel round it.