Lentils ‘Alla Provenzale’
Leave one pint of lentils in cold water for twelve hours. Strain, put them into hot water, and boil them rapidly; then cook them slowly for about an hour, drain them well, put them back into boiling water and cook until quite soft. Pass them through a sieve, and put them into a sauce-pan with two ounces of butter, a very little onion juice, pepper and salt to taste, and stir for a quarter of an hour over the fire. Serve up very hot. Two tablespoonfuls of cream are a good addition.