(*) Lentil fritters Beat butter until soft, add sugar and lentil flour, then egg whites. Leave to rest for an hour.
Spread small heaps evenly on a buttered baking sheet, smooth with a palette and bake for about fifteen minutes in the oven heated to 200 degrees.
While still hot and as quickly as possible, lift the puffs from the baking sheet with a greased, flexible kitchen knife, bend them slightly round (e.g. on a pasta walker) and cool.
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