Soak a portion of lentils overnight, skim them from this water, and put in cold water, raising gradually to boiling-point. When thoroughly tender, pass them through a reasonably fine colander. To one part of this add an equal measure of fine, toasted bread-crumbs, also salt and sage, onion or some other herb as taste may dictate. Moisten the whole with a quantity of very thin emulsified butter. When all are combined, the consistency should be such that if left to stand a few minutes, it will become even over the top. Bake until quite firm and brown.