Stewed lentils

Source: Henriette Schønberg Erken, Kogebog II, 1904, Tillægsdemonstration II. Diverse, s. 170 (falt i det fri)

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1
Soak
Put the lentils in cold water overnight. Pour off the water.
2
Boil
Put the lentils in fresh, cold, salted water (1 tsp salt per litre) to cover. Boil until tender and drain.
3
Stew
Return the lentils to the pot with the butter, sugar, parsley, salt to taste and lemon juice. Bring just to the boil and remove from the heat.
4
Serve
Quickly stir in the egg yolks and serve at once.

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