Protose Roast With Olive Sauce
Protose, ¾ pound.
Chopped onion, small, 1.
Parsley, 1 tablespoonful.
Boiling water, 2 cups.
Butter, 1 tablespoonful.
Bread crumbs, 2 cups.
Eggs, 2.
Salt to taste.
Put the onion, parsley, and butter into the boiling water, and thicken with bread crumbs stiff enough to cut nicely when done. Into this mixture put one hard-boiled egg chopped fine, and break in one raw egg to make it hold together. Salt to taste. Put a layer of this filling into a baking-pan, then a layer of protose cut in thin slices, then a layer of the filling, and another layer of the protose, and last another layer of the filling. Bake in a moderate oven one hour. Serve with olive sauce.