- Protose, ¾ pound.
- Chopped onion, small, 1.
- Parsley, 1 tablespoonful.
- Boiling water, 2 cups.
- Butter, 1 tablespoonful.
- Bread crumbs, 2 cups.
- Eggs, 2.
- Salt to taste.
Put the onion, parsley, and butter into the boiling water, and thicken with bread crumbs stiff enough to cut nicely when done. Into this mixture put one hard-boiled egg chopped fine, and break in one raw egg to make it hold together. Salt to taste. Put a layer of this filling into a baking-pan, then a layer of protose cut in thin slices, then a layer of the filling, and another layer of the protose, and last another layer of the filling. Bake in a moderate oven one hour. Serve with olive sauce.
MOCK TURKEY WITH DRESSING
- German lentils, 1 cup.
- Chopped walnut meats, ½ cup.
- Milk, 1 cup.
- Salt.
- Celery salt.
- Granola or bread crumbs.
- Minced onion, ¼ cup.
- Chopped celery, 1 cup.
- Eggs, 2.
- Sage.
- Sliced bread.
1. Thoroughly wash the lentils and soak overnight. Boil slowly until tender and run through colander. Add the walnut meats, one egg, and the minced onion browned with the chopped celery in a little oil. Add salt and sage to taste. Thicken with granola or bread crumbs.
2. Dip thin slices of bread in a mixture of one egg and a cup of milk, or thin slices of nuttolene may be used instead.
Make alternate layers of 1 and 2.
DRESSING NO. 1
- Stale bread crumbs.
- Hot milk, 2 cups.
- Eggs, 1 or 2.
- Butter, 1 tablespoonful.