Cook your lentils as above, then put four pats of butter in a stewpan,
with two tablespoonfuls of chopped onions, pass them a few minutes over
the fire, then add half a tablespoonful of flour, mix well and moisten
with a little of the liquor from the lentils, boil two minutes keeping
it stirred, then add your lentils and a little chopped parsley, boil
altogether and finish with a liaison of two yolks of eggs mixed with
half a gill of cream, stir in quickly and when it thickens serve as in
the last.