Aubergines au Gratin

Ingredients

• a couple of nice aubergines
• a gill of broth
• a good spoonful of cream or good white sauce
• a couple of tablespoonfuls of grated ham, salt beef, or finely minced tongue
• one well-beaten egg
• a layer of finely grated Parmesan, Gruyere, or any dry mild cheese

Method

1. 1

   Cut aubergines in halves, scoop out the inside, and cook with broth for a quarter of an hour.

2. 2

   Pass through a sieve, mix with cream, season, and add ham or tongue and egg.

3. 3

   Refill the aubergine cases, top with cheese, and bake for 7-8 minutes.

Nutrition per serving

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 17. The excerpt below is the record exactly as published.

a couple of nice aubergines, cut them in halves lengthways, trim off the stalk neatly, and scoop out the inside with a silver spoon ; put this 5. Alder- ^ stevvpaii with a gill of broth, cook Pines au , ^ ^ r 1 gratin. gently for a quarter ot an hour over a moderate fire, pass it through the sieve to get rid of the seeds, and put it into a bowl : butter the now empty cases, or pods ; stir into the inside part that you scooped a good spoonful of cream or good white sauce, and season with white pepper, salt, adding, if at hand, a couple of tablespoonfuls of grated ham, salt beef, or finely minced tongue, and one well-beaten egg. Mix thoroughly, and then refill your cases. Shake over the surface a layer of finely grated Parmesan, Gru- yere, or any dry mild chees

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