No. 132 Lentil Soufflé
1 tablespoon cooked lentils.
1 shalot.
3 eggs.
¼ teaspoon salt.
¼ teaspoon pepper.
Mince very finely the lentils and shalot, add pepper and salt, beat the eggs and mix altogether; place in a well-buttered pie-dish, and bake about half an hour. Turn out on to a very hot dish, and serve at once with lentil sauce Nos. 166 or 168.