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Lentil Pudding

Take three ounces of fresh lentil flour and two ounces of cornflour, and blend them with a quarter of a pint of milk. Boil a pint of milk and add it to the flour and milk, along with salt, pepper, and powdered herbs to taste. When the mixture is cool whisk in two eggs. Boil for a couple of hours, and serve with a plain white sauce.