Aubergines a la Viennoise
From How to cook vegetables, 1911
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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.
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
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