LENTILS A LA PROVENCALE
Soak the lentils overnight and put them into a stew-pan with five or six spoonfuls of oil, a little butter, some slices of onion, some chopped parsley, and a teaspoonful of mixed savory herbs. Stew them in this till the lentils are tender, and then thicken the sauce with yolks of eggs, add a squeeze of lemon-juice, and serve.
N.B.--Haricot beans can be cooked in a similar manner.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
