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.