Aubergines Farcies

Ingredients

• 2 medium-sized egg-plants
• 2 oz. butter
• 6 mushrooms
• 2 chopped shallots
• 1 oz. lean bacon
• 2 oz. bread-crumbs
• 1 oz. suet
• 1 teaspoonful chopped parsley
• 1 oz. grated Parmesan cheese
• 1 egg
• salt and pepper
• 1 gill demi-glace sauce

Method

1. 1

   Cut the egg-plants lengthwise in twos, remove a portion of the interior for stuffing.

2. 2

   Chop bacon, mushrooms, and suet finely.

3. 3

   Heat butter and bacon in a stewpan, add shallots and fry.

4. 4

   Mix suet, parsley, bread-crumbs (soaked in milk), and Parmesan in a basin.

5. 5

   Season with salt and pepper, add butter and shallots, and the yolk of an egg.

6. 6

   Stuff the mixture into the aubergines, place in a buttered sauté pan, sprinkle with bread-crumbs and cheese, and bake in a moderate oven for half an hour.

7. 7

   Serve with demi-glace sauce.

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 farcies. — 2 medium-sized egg-plants, 2 oz. butter, 6 mushrooms, 2 chopped shallots, 1 oz. lean bacon, 2 oz. bread-crumbs, 1 oz. suet, 1 teaspoonful chopped parsley , 1 oz. grated Parmesan cheese, 1 egg, salt and pepper, 1 gill demi-glace sauce

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