- Minced protose, 1 pound.
- Butter, 1 tablespoonful.
- Mayonnaise, 3 tablespoonfuls.
- Onion, 1.
- Eggs, 6.
- Onions and olives mixed, to garnish.
Put the butter in a saucepan and set on the range. When hot, add the onion and cook until brown; add the minced protose, a pinch of salt, and mix. Form into balls, making a depression in each ball, and drop an egg yolk in each depression. Bake until the eggs are done. Chop the onions and olives, add the mayonnaise, and use as a garnish.
PROTOSE OR NUTTOLENE CUTLETS
- Protose or nuttolene, 6 slices, each large enough for a cutlet.
- Eggs, 3.
- Cream or rich milk, 2 cups.
- Bread crumbs, buttered, 1½ cups.
- Salt.
Beat the eggs, add the milk and salt, dip the slices of nut food in this, and then in the buttered bread crumbs, and lay in a greased baking-pan. Place the remaining bread crumbs with the milk, add salt, and pour over the cutlets. If not enough to cover, a little milk may be added. Put into the oven and bake till the mixture sets, or it may be placed on the range, and when one side is browned turn and brown the other side.
GOLDEN NUT CHARTREUSE
- Vegetable stock, 2 cups.
- Corn meal mush, 1 quart.
- Bread crumbs.
- Egg, 1.
- Protose, or other nut food, ½ pound.
- Salt.
Make the filling same as for protose chartreuse; line the pan with the mush, put in the filling, and cover with mush. Bake, and when cold cut into slices, egg, crumb, and bake. Serve with gravy.