Aubergine Pie

Ingredients

• 6 aubergines
• 1 lb. of cooked veal
• 6 oz. of fat bacon
• about a gill of tomato puree
• season with salt
• season with pepper
• 2 oz. of butter

Method

1. 1

   Peel and slice aubergines, sprinkle with salt, drain, dip in flour, and fry in butter.

2. 2

   Mince veal and bacon, add tomato puree, season.

3. 3

   Line pie mould with paste, layer with farce and aubergine, cover, and bake for about an hour.

4. 4

   Serve hot or cold.

Nutrition per serving

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 14. The excerpt below is the record exactly as published.

Season with pepper and salt, add the butter, mushrooms, and shallots, also the yolk of an egg, or if found necessary the whole egg, mix well, then put the stuffing in the aubergines. Range them in a buttered saute-pan, sprinkle with a mixture of breadcrumbs and grated cheese, bake in a moderate gas oven for half an hour or more. Dish up, and serve with demi-glace sauce. 30 HOW TO COOK VEGETABLES. Aubergines a la Viennoise. Peel the required number of aubergines and cut them into slices lengthwise about a third of an inch thick ; sprinkle these with salt, leave them for an hour or two, and then wipe them carefully in a clean cloth. Now fry them lightly in olive oil, place them on a flat dish, and cover each slice with Viennoise farce, sprinkle some grated Parmesan cheese on top. Bake in a hot oven from 20 to 25 minutes, then dish up and serve. Viennoise Farce. Chop a handful of sorrel, add a teaspoonful of chopped parsley, 1 anchovy pounded in a mortar, 2 peeled tomatoes chopped finely. Mix all these ingredients together, place them in the pan in which the aubergines were fried, and stir them over the fire to reduce, and season with salt and paprika. Aubergine Pie. Peel 6 aubergines and cut each lengthwise into 4 pieces. Sprinkle the slices with salt, and leave them for 2 or 3 hours ; then drain them on a clean cloth. Dip the slices in flour, then fry them in butter to a nice golden-brown colour. Meanwhile, mince finely \ lb. of cooked veal and 6 oz. of fat bacon ; add about a gill of tomato puree, and season with salt and pepper. Line a pie mould with good short paste, spread a layer of the farce at the bottom, place some slices of aubergine on it, and cover them with another layer of farce ; proceed thus till the mould is full ; then melt 2 oz. of butter

Cook this with the app: pantry check, scaling, and the assistant.