Lentil Rissoles

½ lb. of lentils

1 finely chopped onion

1 breakfastcupful of breadcrumbs

1 breakfastcupful of tinned tomatoes

1-1/2 oz. of butter

2 eggs

Pepper and salt to taste

Some raspings, butter, vege-butter or oil for frying

Directions

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 pureé (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. A rissole (from Latin russeolus, meaning reddish, via French in which "rissoler" means "to [make] redden") is a small croquette, enclosed in pastry or rolled in breadcrumbs, usually baked or deep fried.

Beat up the second egg, roll the rissoles into the egg and raspings and fry the rissoles a nice brown in boiling butter or oil.

Drain and serve.