- Protose, 1 pound.
- Bread crumbs, ¾ cup.
- Potatoes, medium size, 4.
- Brown sauce, sufficient to cover.
Slice one-half the potatoes in a baking dish, sprinkle one-half the bread crumbs over them; on the crumbs put half the protose cut into thin slices; pour over some of the gravy to moisten. Add the remainder of the ingredients in the same manner, making two layers. There should be sufficient gravy to cover and cook the potatoes and protose.
EGGPLANT BAKED WITH PROTOSE
- Eggplant, medium size, 2.
- Chopped onion, large, 1.
- Salt.
- Protose, ¾ pound.
- Vegetable stock.
Peel and slice the eggplant in one-fourth inch slices, and cut the protose into twelve slices. Put a layer of the eggplant in an oiled pan, then a layer of protose, and sprinkle part of the onion over all. Make another layer with the remainder and cover with vegetable stock. Salt to taste, cover, and bake. Tomato may be used in place of the stock if desired.
PROTOSE JAMBALAYA
- Butter, 1 tablespoonful.
- Minced onion, 1.
- Minced garlic, small, 1.
- Flour, 1 tablespoonful.
- Tomatoes, 1½ cups.
- Vegetable stock, 1½ quarts.
- Rice, 1 cup.
- Minced protose, ¾ pound.
- Minced celery, ¼ cup.
- Salt, mace, and bay leaves.
Put the butter into a saucepan, heat, add the onion and garlic, and brown, then add the flour and brown, add the tomato, and cook a few minutes, stirring to prevent flour from lumping. When nice and brown, add vegetable stock and the seasoning; boil until the ingredients are well blended; add the rice and boil till the rice is tender, stirring often. To this add the minced protose that has been heated in a covered dish in the oven. Mix and serve.
RAGOUT OF PROTOSE
- Protose cut in irregular pieces, 1 pound.
- Hot water, 4 cups.
- Browned flour, 1 tablespoonful.
- Celery salt.
- Strained tomatoes, 1½ cups.
- White flour, 1 tablespoonful.
- Salt.