Puree of Lentils, Chantilly

Unsalt a pig's head for twelve hours, partially cook it; put into a saucepan one and a half quarts of picked and washed lentils, add the half pig's head, and moisten with four quarts of cold water to cover all well, then add two carrots cut in four lengthwise, four onions, one with two cloves in it, half a pound of well pared raw ham, and boil slowly until all be thoroughly cooked, then take out the half head, bone it, remove all the fat, and put it under a weight to reduce it to three-eighths of an inch thick; drain the lentils, suppress the vegetables and ham, and pound the lentils, diluting them with their own broth. Strain all through a sieve, add two quarts of bechamel (No. 409), and heat it up without boiling; skim and when ready to serve, incorporate into it a good piece of fine butter. Cut the gelatinous parts of the head into dice, and serve them with the soup as a garnishing, also some croutons of bread fried in butter.