- 500g dry puy lentils
- 250g chestnuts, finely chopped
- 3 spring onions, finely sliced
- 1 small handful of parsley, chopped
- 3 sticks of celery, washed and finely chopped
- 150g dolcelatte or other creamy blue cheese
- 230g breadcrumbs
- 100g of vegetarian hard cheese, similar to Parmesan, finely grated
- 5 large eggs
- 6 tbsp flour
- Put the lentils into a saucepan, cover with cold water and bring to the boil.
- Simmer the lentils for 1 hour.
- Preheat the oven to 180 degrees.
- Place the chestnuts, onions, parsley, celery, dolcelatte, hard cheese and 150g of the breadcrumbs into a large mixing bowl and stir well.
- When the lentils are done, strain them and add them into the large mixing bowl. Mix everything together.
- Beat two of the eggs together in a cup and then add to the mixing bowl. Mix the whole thing together with a spoon and then with your hands. It'll take a few minutes but it should start to form a solid paste.
- Divide the paste into 8 pieces, roll each piece into a ball and then gently press into a wide circle.
- Get three bowls and beat the remaining 3 eggs in one of the bowls. Add the flour to another and then the rest of the breadcrumbs (80g) to the last one.
- Take one of the eight flattened circles and gently place it in the flour bowl. Brush off any excess flour and then add to the egg bowl, getting it well covered.
- Lastly place the egg covered escalope into the breadcrumb bowl and then place on a greased baking tray.
- Repeat for the remaining seven.
- Place the baking tray into the oven and bake for 15 minutes. If you made them ahead of time and they have come out of the fridge then cook for 25 minutes.
- Serve with some steamed vegetables and some boulangere potatoes.
Makes 8 escalopes, enough for 4 people.