1/2 cup lentils 1/2 cup shelled roasted peanuts 1/2 tablespoon Crisco 1/2 cup toasted breadcrumbs 1/2 teaspoon salt 1/2 saltspoon pepper and milk Soak lentils over night; in morning drain, cover with fresh water and bring to boil. Drain again; and put in fresh water and cook until tender. Drain once more; throw away water and press lentils through colander. Add nuts, either ground or chopped, Crisco, breadcrumbs, seasoning and milk sufficient to make mixture consistency of mush. Put into Criscoed baking dish; bake in moderate oven 1 hour; turn out on heated platter; garnish with parsley or watercress and serve with Piquante sauce.
