Lentil Souffle Recipe

1 tablespoon cooked lentils.

1 shalot.

3 eggs.

1/4 teaspoon salt.

1/4 teaspoon pepper.



Mince very finely the lentils and shalot, add pepper and salt, beat the

eggs and mix altogether; place in a well-buttered pie-dish, and bake

about half an hour. Turn out on to a very hot dish, and serve at once

with lentil sauce Nos. 166 or 168.

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