Lentil Puff
Servings
Sufficient to Serve Six
Ingredients
- 1-1/4 c. lentil puree
- 1-1/2 c. riced potatoes
- 2 Tb. butter
- 1/2 c. milk
- 1-1/2 tsp. salt
- 1/8 tsp. pepper
- 2 eggs
Directions
Soak the lentils overnight in water that contains a pinch of soda, parboil them for about 10 minutes, and pour off the water. Put them to cook in cold water and cook until they are tender, allowing the water to evaporate completely, if possible, so that the puree made from them will be dry. However, if any water remains when the lentils are done, pour it off and use it for soup or sauce. Make the puree by forcing the cooked lentils through a colander. If it is found to be too wet, less milk can be used than the recipe calls for. Cook several potatoes and rice them by forcing them through a colander or a ricer. Combine the lentils and potatoes, and to this mixture add the butter, milk, salt, and pepper. Separate the eggs, and beat the yolks slightly and the whites until stiff. Stir the yolks into the mixture and, just before putting the puff into the oven, fold in the whites. Pour into a buttered baking dish, set in the oven, and bake until the puff is set and the surface is brown. Serve hot.