Aubergines au Gratin
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 361. The excerpt below is the record exactly as published.
AUBERGINES AU GRATIN Fry the egg-plants as above; empty them, chop up their pulps, and add to it an equal weight of dry Duxelles (No. 223). Garnish the shells with this preparation, set them ona gratin dish, sprinkle them with raspings and a few drops of oil
Cook this with the app: pantry check, scaling, and the assistant.