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Puree of Lentils

Soak a pint of lentils in plenty of cold water during the night. Drain on a sieve, then place in a large saucepan with a sliced carrot, a sliced onion, two leeks, two branches celery, one branch chervil, one bean garlic, two raw peeled and sliced potatoes and half pound lean salt pork. Moisten with three quarts water, season with a level tablespoon salt and half teaspoon white pepper. Place on the fire, and as soon as it comes to a boil skim scum from the surface and add one ounce butter. Cover the pan and let simmer for two hours. Remove the pork and keep it. Press the soup through a sieve, then add half pint hot milk and mix a little; strain through a Chinese strainer into a soup tureen and serve with a plate bread croutons separately.