Aubergines a la Russe

Ingredients

• for 2 hours
• a clove of crushed garlic
• season with salt
• season with pepper
• season with lemon juice
• chopped parsley

Method

1. 1

   Cut aubergines lengthwise into slices about a third of an inch thick, marinade in oil and vinegar seasoned with salt and pepper for 2 hours; drain and wipe them; grill or fry in butter.

2. 2

   Season with lemon juice or vinegar and chopped parsley.

3. 3

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 13. The excerpt below is the record exactly as published.

Aubergines a la Russe. Cut the required number of aubergines lengthwise into slices about a third of an inch thick, and marinade them in oil and vinegar seasoned with salt and pepper for 2 hours ; drain, and wipe them ; then grill them or fry them in butter. Season with lemon juice or vinegar and chopped parsley. Dish up, and serve very hot with a little oiled butter poured over. Aubergines a la Turque. Cut each egg plant into two lengthwise, and remove the inside of each half. Then fill with the following stuffing : Fry in oil 2 small peeled and finely-chopped onions, and mix with a little rice, previously cooked in white stock, also with the same quantity of chopped cooked lean mutton ; moisten with tomato sauce, and add a clove of crushed garlic. Season with salt, cayenne pepper, and chopped parsley, mix all together with 3 yolks of eggs. When the empty halves of the egg plants are stuffed with this mixture place them in a buttered baking tin, sprinkle with fine breadcrumbs, and brown in the oven. Dish up, and serve hot. Aubergines a la Chatelaine. Prepare the egg plants as it is stated previously, and fill the empty part with a stuffing prepared as follows : Take equal quantities of finely-chopped roast chicken meat and ox tongue, and mix with 1 to 2 chopped truffles, parsley, 6 chopped mush- AUBERGINES. 29 rooms, and fresh breadcrumbs. Season all with salt, pepper, and grated nutmeg, and mix with 2 to 3 tablespoonsful of Allemande sauce. When the egg plants arc stuffed, place them on a buttered dish, sprinkle over with breadcrumbs, and brown in the oven for about 15 minutes. Serve on an entree dish, with a little Bechamel sauce, and sprinkle on the top a little chopped truffle. Aubergine Fritters. Peel 3 egg plants and cut them across in slices of about j of an inch thick. Spread on a plate, and season with salt and pepper. At the end of half an hour drain them on a cloth. Dip each piece of egg plant in batter, and drop into some ver}’’ hot frying fat, and fry them to a nice colour, drain, and dish up in a crown shape on a serviette. Garnish with fried parsley, and serve. Stuffed Aubergines. 4 medium-sized egg plants, 6 mushrooms, 1 tea- spoonful chopped parsley, 1 oz. grated Parmesan cheese, 2 oz. butter, 2 chopped shallots, 2 oz. bread- crumbs, 1 egg, 1 gill brown sauce, salt, and pepper. Cut the egg plants lengthwise in twos ; remove a portion of the interior to make room for the stuffing. Chop the mushrooms finely. Put the butter and bacon in a stew-pan ; when hot add the shallots and fry a little. Mix in a basin with suet, parsley, breadcrumbs (previously soaked in a little milk), and Parmesan cheese. Season with pepper

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