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LENTILS (a la Provencale)

Boil some lentils (see LENTILS, BOILED) until three-parts done. Drain, and when cold put them in a stewpan with some good oil to keep them moist; shake the pan now and then. Make a good seasoning of chopped parsley, a shredded onion, and some thyme and other herbs, and add this to the lentils. Shortly before serving add a dash of lemon-juice, and beat in the yolk of an egg to every half a pound of lentils, which must not boil thereafter.