IMPERIAL NUT ROAST
- Pea pulp, 1½ cups.
- Chopped walnuts, 1½ cups.
- Bread crumbs, 1 cup.
- Sage.
- Lentil pulp, 1½ cups.
- Egg, 1.
- Salt.
- Milk to moisten.
Mix the peas, lentils, and walnuts with salt to taste. Put a layer in a deep bread-pan, then put a layer made of the crumbs, eggs, milk, sage, and salt. This should be just stiff enough to spread easily. Cover with the remaining pea and lentil mixture. Baste with cream, put in the oven, and brown.