Put the butter into a saucepan and add the sliced onion, minced parsley, and cook ten minutes. Then stir in the flour, mix well, and add the tomatoes. Stir well to free from lumps. Cover and cook twenty to thirty minutes. Slice the protose into small pieces and simmer in sauce ten minutes. Salt, and serve.
PROTOSE FRICASSEE
- Tomatoes, 1 cup.
- Minced parsley, 1 teaspoonful.
- Protose, 1 pound.
- Vegetable stock, 2 cups.
- Mixed herbs, ½ teaspoonful.
- Onion, 1.
- Eggs (yolks), 2.
Mince the onion and braize in a little butter or olive oil five minutes; add the minced parsley strained tomatoes, mixed herbs, and vegetable broth. Bring to a boil and add the protose, cut into cubes or diamonds of one-half inch. Cook for a few minutes and thicken with a few spoonfuls of flour rubbed smooth in a little water. Salt to taste, and serve. Just before serving add the beaten yolks.
PROTOSE STEAK SMOTHERED IN ONIONS
- Protose, ¾ pound.
- Cooking oil, ½ cup.
- Salt.
- Onions, large, 6.
- Vegetable stock, 2 cups.
Cut the protose into twelve slices, lay half of them in an oiled baking-pan; have the onions sliced and lightly browned in the oil. Cook half of the onions over the protose, then put on the rest of the protose, then the remainder of the onions, pouring the vegetable stock over all. Salt to taste. Bake until the stock is reduced to a rich brown gravy.