The European cookbook for American homes (from Italy, Spain, Portugal and France)

Cut off tops of finocchio and quarter the heads. Cook until tender in salted boiling water. Drain and place in a buttered baking dish, cut sides up. Pour butter over, then grated egg. Mix crumbs and cheese and sprinkle over. Brown in hot oven (4000 F.). Dash with salt and paprika and sprinkle with parsley. EGGPLANT ITALIAN STYLE 1 medium-sized eggplant 1 small onion, sliced Salt and cayenne % cup butter Flour for dredging 1 cup tomato juice 1 garlic clove, minced 1/4 teaspoon granulated sugar Peel eggplant and cut in Y2 inch slices. Salt well and place under weighted plate to extract the acrid flavor. After i hour, drain, dredge with flour, dash with cayenne and slowly fry in 3 tablespoons of the butter on both sides. In another pan, fry garlic and onion in remaining butter until golden. Add tomato juice and sugar and simmer until well combined. Then lay the fried eggplant in this sauce. Cover and simmer 10 minutes, basting frequently. EGGPLANT BAKED WITH EGG i medium-sized eggplant i small onion, sliced *4 cup butter iY2 cups tomato juice Salt and cayenne x/i teaspoon sugar Flour for dredging 3 hard-boiled eggs, sliced 1 garlic clove, minced 4 tablespoons grated Parmesan cheese Fry the eggplant and make the sauce as directed above. Arrange half the eggplant in a buttered baking dish, cover with half the egg slices, then half the cheese, and half the sauce. Repeat. Heat for a few moments in the oven or on top of the stove. SICILIAN EGGPLANT 1 medium-sized eggplant 1 teaspoon minced parsley Salt and pepper 1 dash cayenne 2 cups grated Parmesan cheese 1 garlic clove 2 eggs Flour 4 tablespoons milk Bread crumbs Deep fat or oil for frying Peel eggplant and slice very thin; season. Mix Parmesan cheese, 1 egg, milk, parsley, and cayenne, making a paste. Split the garlic clove and rub it over the eggplant slices; spread half the slices with the paste; lay other halves on top, sandwich-wise. Dredge the sandwiches with flour, dip in beaten egg mixed with a few drops of water, then dip in bread crumbs, and fry in the deep fat to a golden brown. Drain on absorbent paper, and serve garnished with parsley. STUFFED PEPPERS (Peperoni Ripieni) 6 whole green peppers 2 tablespoons grated Parmesan 6 salted anchovies cheese 3 tomatoes (fresh or canned) 2 cups rich gravy *4 pound cooked chicken or 1 cup olive oil Salt and paprika Toast peppers under grill or drop for 5 minutes into boiling water, and rub off skins. Cut off stems; cut out circle from top of each, remove seeds and veins. Have anchovies soaked in cold water 2 hours; remove skin and bones and cut in small pieces. Chop tomatoes and chicken. Mix anchovies, tomatoes, and chicken. (If a drier mixture is desired, leave out some of the juice of tomatoes, or add bread crumbs to taste.) Add paprika to taste and a very little salt, since the anchovies are salty. Stuff peppers, not too full, and close by replacing circles cut from tops. Lay in a baking pan, sprinkle with salt, paprika and Parmesan cheese. Add gravy to pan, bake, and serve hot. Or, if peppers are to be eaten cold, heat olive oil in frying pan, add peppers and slowly simmer; cool and serve as hors d'oeuvres.