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Sausages with Lentils, Bretonne

Soak in fresh water for twelve hours a pint of lentils. Drain well and place in a saucepan with three pints cold water, a teaspoon salt, one medium carrot, cut in quarters, one branch of celery and branch of parsley, the celery and parsley tied up together. Cover the pan and let simmer for two hours. Uncover, remove all the vegetables. Heat in a small saucepan half ounce of butter, adding two tablespoons flour; briskly stir, then add one small white onion finely chopped up; stir again and let get a light brown colour. Pour in all the liquor of the lentils in this pan, lightly mix and boil for five minutes. Then add the lentils, mix a little and boil for ten minutes more, then keep warm. Lightly prickle with the prongs of a fork twelve stringless fresh sausages. Heat a tablespoon lard in a frying pan, place in the sausages and fry for five minutes on each side. Remove. Dress the lentils on a large hot dish, arrange the sausages on top of the lentils, crown-shape, and serve.