1.   The mixture should have the consistence of pancake batter.

2.   The mixture has a pasty consistency.

3.   The liquid mixture thus has a higher vapour pressure.

4.   Although this mixture has strong character, it changes form easily, in the way that a stock can be the foundation of a sauce without shouting its presence.

5.   Beat until the mixture has a shiny glaze across the top.

6.   Add the butter and mix with your fingers until it is broken up and the mixture has the texture of wet sand.

7.   Add cream and puree, adding reserved lentil broth just until the mixture has the consistency of a loose soup.

8.   Fold in creme fraiche until mixture has a marbled appearance.

9.   Gradually add eggs, beating until mixture has consistency of lightly whipped cream.

10.   Mixture should have consistency of moist cornmeal.