½ cup puy lentils
2 ½ cups vegetable stock
1 shallot or ½ onion, peeled
¼ – ½ tsp ground mace
½ cup orange juice
2-3 pieces pared orange rind
2 oranges, peeled, segmented and diced
½ shallot, peeled and finely diced
2 tablespoons white wine vinegar or tarragon vinegar
2 tablespoons water
125g unsalted butter, melted
2 egg yolks
1 tablespoon each chopped tarragon and chervil
Simmer the lentils in the stock with the shallot or onion, mace, orange juice and rind for 40 minutes until they are chewy-tender and all the stock has been absorbed. Remove the shallot or onion, and orange rind. Toss in the orange wedges and season with salt and pepper.
Melt the butter. Mix the egg yolks with the strained, reduced vinegar in a double saucepan or heat-proof bowl. Place over a saucepan of simmering water and gradually whisk in the melted butter to make a thick sauce. Stir in the chopped herbs. Season with salt and pepper and a squeeze of lemon juice.