- Butter, 1 tablespoonful.
Add salt to taste.
Mix 1 thoroughly with 2. When cool, make into patties, cutlets, or croquettes. Dip into beaten egg, roll in bread crumbs that have been moistened with melted butter, and brown in the oven.
PROTOSE CHARTREUSE
- Vegetable stock, 2 cups.
- Egg, 1.
- Salt.
- Protose, ½ pound.
- Rice, cooked, 1 quart.
- Bread crumbs, sufficient to thicken.
To the stock add the protose, bread crumbs, the egg unbeaten, and salt. Mix thoroughly. Line a baking-pan with part of the rice, and fill in the center with the protose mixture; cover with the rest of the rice, and press down gently. Bake, and serve with browned sauce.
PROTOSE STEAK
Split a pound of protose in two lengthwise, and cut into as many slices as needed. Broil in a pan, and serve with brown sauce.