[No. 204.]—Potted Lentils.
- 1 quart soaked lentils.
- 1 quart water.
- 4 ounces butter.
- 1 teaspoon salt.
- A pinch of sweet herbs.
- 6 cloves.
- 6 allspice.
- 12 peppercorns.
- 1 inch cinnamon stick.
- A piece of mace size of a shilling.
Dissolve the butter in a saucepan, then place in all the ingredients except the salt. Remove the scum as it rises. Boil one hour, add salt, boil again half an hour, then remove the lid and stir constantly for another half hour, or until the lentils are reduced to a thick pulp. Rub through a wire sieve with a wooden spoon until only the husks remain. When quite cold, place in a dish or jar, and pour oiled butter over the top to exclude the air. It will keep good for some days.
Note.—The thick remaining in the sieve may be re-boiled for stock.
[No. 205.]—Baked Mushroom Pudding.
- ½ pound haricot bean pulp.
- 6 or 8 button mushrooms.
- 1 shalot.
- 2 teaspoons of Worcester or other sauce.
- 3 eggs.
- 1 ounce butter.
- Pepper and salt to taste.
To obtain the pulp, rub about three-quarters of a pound of well-cooked beans through a wire sieve, add the mushrooms and shalot very finely minced, stir in the yolks of the eggs reserving the whites, add seasoning if required; grease a deep tin or pie dish with the butter, pour in the mixture, and bake for about half an hour, or until set. In the meantime beat the whites to a stiff froth, and after beating add the sauce, turn the pudding on to a hot dish, arrange the froth prettily over it, and return to the oven to set the egg. Serve quickly.
This pudding may be steamed instead of baked, but the whites of eggs will not then be required.