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.
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.
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, 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.
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.
Protose cut in irregular pieces, 1 pound.
Hot water, 4 cups.
Browned flour, 1 tablespoonful.
Strained tomatoes, 1½ cups.
White flour, 1 tablespoonful.
Salt. Put all together, except the flour, and let simmer thirty or forty minutes, adding enough boiling water from time to time to keep the original quantity. Thicken with the flour, and serve.
(1) Protose, minced, 1 pound. Season with
Sage. Add a little
Chopped parsley. Make a heavy white sauce with
(2) Flour, 2 tablespoonfuls. Milk, ¾ cup.
If desired, flour may be rubbed with 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.