PROTOSE PILAU
- Water, ¾ pint.
- Rice, cooked, 1 cup.
- Butter, 1 teaspoonful.
- Protose, ½ inch cubes, ¼ pound.
- Minced onion, 1 tablespoonful.
Let simmer ten or fifteen minutes; thicken with browned flour, two heaping teaspoonfuls, mixed with strained tomatoes to consistency to pour easily. Salt and celery salt to taste.
PROTOSE PATTIES (PLAIN)
- Protose, 1 pound.
- Salt.
- Cream, 3 tablespoonfuls.
- Eggs, 2.
- Bread crumbs.
Thoroughly crush the protose and mix with the salt and one egg. Form into patties, roll in egg and cream, then in bread crumbs. Bake in greased pan till lightly browned. If desired, the crumbs may be slightly moistened with cream.
BRAIZED PROTOSE
- Protose, 12 slices.
- Vegetable stock, No. 2, 3 cups.
- Sage.
- Minced onion, medium size, 1.
- Butter.
Butter a deep pan and sprinkle with the minced onion and sage. On this lay the slices of protose, cut a little less than half an inch thick. Cover the pan and put into the oven to brown, turning the protose once, and watching carefully that the onions do not burn. Remove from the oven and cover with the vegetable stock. Cover and return to the oven, and bake until the stock is reduced to a thick, brown gravy.