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lentil puff

December 8, 2011

another vintage beauty from vintagerecipes.net.

this one comes from lentils and their preparation, Women’s Institute of Cookery, Volume 2. published 1928.

29. LENTIL PUFF.–A decided change from the usual ways of preparing lentils can be had by making lentil puff. Black lentils are used for this preparation, and they are made into a puree before being used in the puff. If the accompanying recipe is carefully followed, a most appetizing, as well as nutritious, dish will be the result.

LENTIL PUFF
(Sufficient to Serve Six)

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

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.

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