1 tbsp. flour
1/2 tsp. salt
1 tbsp. butter
1 c. evaporated milk
2 c. cooked pureed lentils
1 tbsp. minced onion or 1 tsp. sage poultry seasoning
1 c. bread crumbs
2 tbsp. melted butter
1 egg, separated and beaten

Blend flour, salt with butter in saucepan over low heat. Add milk and stir until mixture is thick and smooth. Add lentils, onion, sage, bread crumbs, and melted butter. Fold in egg yolk and then stiffly beaten egg white. Bake in casserole at 375 degrees for 45 minutes. This loaf may be served with tomato sauce.