Cut the protose in rather thick slices and lay in a flat baking-pan (one about two inches deep will answer nicely); boil the tomatoes and thicken with the corn starch; add the salt, and pour over the protose. Bake slowly in a moderate oven. Do not bake too dry. The protose should be nice and juicy with the tomatoes when done. The corn starch may be omitted if desired.
BAKED PROTOSE WITH MACARONI
- Macaroni (not cooked), 1½ cups.
- Oil, 1 tablespoonful.
- Flour, 1⁄3 cup.
- Salt.
- Minced protose, 1 cup.
- Minced onion, medium size, 1.
- Milk, 2 cups.
Break the protose in one-inch lengths. Drop in three quarts of boiling water, previously salted. Boil from one-half to three-quarters hour, turn into colander, and pour cold water over it. Drain and turn into baking-pan.
SAUCE
Put the oil in a stew-pan, add the onion, braize till nicely browned, then add the flour, and stir until brown. Add the milk, then the protose. Season with salt. Pour this sauce over the macaroni and sprinkle with bread crumbs. Bake in a moderate oven till brown.
FRIZZLED PROTOSE IN EGGS
- Protose, 1 pound.
- Eggs, 8.
- Olive oil.
Cut the protose into small, thin, narrow strips; put into a frying-pan with a little olive oil, and when hot pour the well-beaten eggs over it, stirring constantly, until the eggs are set. Serve hot on toast.