Puree of Lentils with Cream

Pick over and wash a pound and a half of lentils; place them in a saucepan with one quart of broth (No. 194a), a bunch of parsley garnished with thyme and bay leaf, two ounces of blanched salt pork, one onion with a clove in it, and a few sliced carrots; when done, remove the pork, parsley, and carrots, and drain the lentils; pound them in a mortar, season with salt and nutmeg, and dilute the pulp with a gill of bechamel (No. 409) and cream, and add an ounce of butter when ready to serve.