(_See_ CURRY SAUCE.) 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 savoury 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..