Aubergines d la Languedocienne
From The "Queen" cookery books: Vegetables, 1902
Presented as published in 1902. 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 The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 11. The excerpt below is the record exactly as published.
freshly ground black pepper. stuffed. — Scoop the centre of the fruit out and fill it with any nice mince (such as you would use for stuffed tomatoes), raising it in a dofiie shape and scattering it with browned sifted breadcrumbs, bake for twenty-five to thirty minutes. Or, peel and halve the aubergines, remove the centre, and mince this finely with some chives, parsley, the pulp of a tomato or two (according to the number cooked), minced parsley, the yolk of one or more hard-boiled eggs, some well-washed and boned anchovies minced, a little grated Parmesan cheese, and some crumb of bread scalded either in boiling stock or seasoned boiling water, and squeezed fairly dry. Stuff the aubergine with this mixture, dust with sifted and browned crumbs, sprinkle with oil, set in a baking tin with a little oil and water in it, and bake in the oven. 22 VEGETABLES. Aubergines, stuffed. — Halve four aubergines length- ways, scoop out some of the flesh, and mince this with half its bulk of crumbs soaked in strong stock, and the same amount of minced mushrooms, seasoning it all with salt, pepper, minced parsley, and three or four minced shallots ; stir in 2oz. of fat ham or bacon minced, with a teaspoonful of olive oil, and fry it all till par-cooked in l^oz. of butter. Xow stuff the aubergines with this mixture, smooth over with a hot, wet knife, dust wdth breadcrumbs, and bake for twenty-five to thirty minutes. — d la Languedocienne. — Halve the veget- ables lengthways, remove the seeds, and with the point of a sharp knife score the inside across and across in squares or lozenges, being careful not to pierce the skin, sprinkle well with fine salt, freshly ground black pepper, and a grate of nutmeg, and grill over a clear, gentle fire, moistening it now and again with salad oil
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