1/2 cup butter
1 teaspoon active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
3 tablespoons olive oil
1 cup minced fresh onions, sliced
1 pound rhubarb
1 tablespoon butter
3 cups chopped fresh parsley
1/2 cup butter cooked, or shallots
Add the butter and yeast to the warm water, and allow to dissolve. Add the olive oil and stirring constantly until it dissolves. Place the onions, rhubarb, butter in one half of an unbleached 9x5 inch loaf pan. Spread the rhubarb over the meat in the other half.
Bake for 60 minutes in the preheated oven. Reduce heat to 375 degrees F (190 degrees C). Brush egg whites with the olive oil mixture all over. Allow to cool completely. Spread mixture onto the bottom of the prepared loaf pan. Place slices of lemon, currant or rosemary garnish.
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