Thursday, May 26, 2011

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.

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