Protose Fricassee
Tomatoes, 1 cup.
Minced parsley, 1 teaspoonful.
Protose, 1 pound.
Vegetable stock, 2 cups.
Mixed herbs, ½ teaspoonful.
Onion, 1.
Eggs (yolks), 2.
Mince the onion and braize in a little butter or olive oil five minutes; add the minced parsley strained tomatoes, mixed herbs, and vegetable broth. Bring to a boil and add the protose, cut into cubes or diamonds of one-half inch. Cook for a few minutes and thicken with a few spoonfuls of flour rubbed smooth in a little water. Salt to taste, and serve. Just before serving add the beaten yolks.