Purée à la Conti (Lentil Purée)

Ingredients

• three quarters of a litre lentils
• 1 litre light Consommé
• 125 grammes belly bacon
• the usual aromatic garnish for dried vegetables
• butter
• chervil pluches

Instructions

1. Cook the picked-over lentils with 1 litre of light Consommé, the diced and blanched belly bacon, and the usual aromatic garnish for dried vegetables.
2. Drain the lentils and remove the aromatic garnish.
3. Pound them and let the purée down with the cooking liquor.
4. Pass through the tammy.
5. Bring to the point of consistency with 2 decilitres and a half of Consommé.
6. Butter at the moment and complete with chervil pluches.