LENTIL RISSOLES.
½ lb. of lentils, 1 finely chopped onion, 1 breakfast cupful of breadcrumbs, 1 breakfast cupful of tinned tomatoes, 1-1/2 oz. of butter, 2 eggs, pepper and salt to taste, some rasping, butter, veggie-butter or oil for frying.
Pick and wash the lentils, and boil them in enough water to cover them; when this is absorbed add the tomatoes, and if necessary gradually a little more water to prevent the lentils from burning.
Fry the onion in 1-1/2 oz. of butter, mix it with the lentils as they are stewing, and add pepper and salt to taste.
When the lentils are quite soft, and like a purée (which will take from 1 to 1-1/2 hours), set them aside to cool.
Mix the lentils and the breadcrumbs, beat up one of the eggs and add it to the mixture, beating all well together.
If it is too dry, add a very little milk, but only just enough to make the mixture keep together.
Form into rissoles, beat up the second egg, roll them into the egg and rasping, and fry the rissoles a nice brown in boiling butter or oil.
Drain and serve.
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