Aubergines aux (Eufs I* o dies

Ingredients

• 2 medium-sized egg-plants
• 6 small poached eggs
• 1 gill tomato pulp
• 1 oz. bread-crumbs
• 2 oz. chopped ham
• 1 oz. butter
• pepper
• salt
• chopped parsley

Method

1. 1

   Cut the aubergines in halves lengthways, and remove the pips.

2. 2

   Cook them till tender in salted water, take up and drain on a sieve.

3. 3

   Mix the tomato pulp with the bread-crumbs and ham, warm up with the butter, and reduce a little; season with pepper and salt and fill the cavities of the aubergines with this; put the aubergines on a dish, sprinkle with chopped parsley, and place in a hot oven for 5 minutes.

4. 4

   Place one poached egg carefully on each half, garnish with parsley, and serve hot.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 377. The excerpt below is the record exactly as published.

Aubergines aux (Eufs I* o dies. — 3 aubergines, 6 small poached eggs, 1 gill tomato pulp, 1 oz. bread-crumbs, 2 oz. chopped ham, J oz. butter, pepper and salt, chopped parsley. VEGETABLES (. LEGUMES) PLAIN AND DRESSED 445 Cut the aubergines in halves lengthways, and remove the pips. Cook them till tender in salted water, take up and drain on a sieve. Mix the tomato pulp with the bread-crumbs and ham, warm up with the butter, and reduce a little ; season with pepper and salt and fill the .cavities of the aubergines with this ; put the aubergines on a dish, sprinkle with chopped parsley, and place in a hot oven for 5 minutes. Place one poached egg carefully on each half, garnish with parsley, and serve hot. 1305. Aubergines Anglaises (or Gourgeons ) an Gratia (Vegetable Marrow Baked). — 2 small vegetable marrows, 6 preserved mushrooms, 2 oz. cooked ham, 2 chicken livers, 1 shallot, 1 oz. butter, % gill brown sauce, bread-crumbs, pepper and salt. Peel the marrows, cut them in halves lengthwise, and cook in salted water until tender ; take up, drain, scoop out the seedy portions. Cut the livers into thin slices, chop the shallot and fry in the butter a golden colour ; add the livers, and toss over the fire for a few minutes ; then add the mushrooms, chopped finely, and the ham ; season to taste and moisten with a little sauce. Pill the cavities of the marrows with this, pour a little sauce over each, and place them on a buttered saute-pan. Sprinkle with bread-crumbs, add a few tiny bits of butter here and there, and bake in a sharp oven for about ten minutes. Dish up carefully and serve very hot. Great care must be taken not to overcook the aubergines in the first instance, else they will break in dishing up. 1306. Aubergines farcies. — 2 medium-sized egg-plants

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