Aubergines with Anchovies

Ingredients

• some aubergines
• pepper
• salt
• chopped shallot
• parsley
• olive oil
• browned breadcrumbs

Method

1. 1

   Remove the stems from the aubergines, split them in halves, and cut the inside in 4 or 5 places lengthways.

2. 2

   Season these spaces with pepper, salt, chopped shallot, and parsley.

3. 3

   Steep fillets of anchovy in olive oil, then place one in each incision.

4. 4

   Brush the aubergines with oil, sprinkle with breadcrumbs, and place on a greased tin in the oven for about 20 minutes.

5. 5

   Garnish with parsley.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 36. The excerpt below is the record exactly as published.

pepper and salt. Add bones or pieces of cold meat and enough good stock to cover, and let them stew till tender. Take out the pieces of artichoke and strain the sauce over them in the dish. The sauce should be thick and dark brown. Take the lid off the stew-pan some time before serving to let it boil down, other- wise the sauce will be thin and watery. ASPARAGUS. A sparges an Branches. Clean the asparagus and trim it evenly, tie it into a bundle with tape, and leave it in cold water to get firm before boiling. Wrap it in a piece of muslin to save the heads from being broken, VEGETABLES. G3 put it into boiling water in a good-sized saucepan with, a little salt and cook from 25 to 30 minutes. Dish it up on a slice of dry hot toast and serve with Hollandaise or Vinaigrette sauce or simply oiled butter. The' sauce to be served in a separate tureen. STEWED ASPARAGUS. A sperges etuvees. 1 bundle asparagus. Salt, pepper, and a grate of White sauce. nutmeg. Clean the asparagus, scrape the stalks carefully, and remove all stringy fibres. Cut them into short lengths and put them into a stew-pan with sufficient thin white sauce over them to cover the pieces. Cook very slowly until tender ; season with salt, pepper and a grate of nutmeg. Stir them gently occasionally to prevent them from burning. Serve hot. AUBERGINES (EGG PLANTS) WITH ANCHOVIES. Aubergines aux Anchois. Remove the stems from some aubergines, split them in halves and cut the inside of each half in 4 or 5 places lengthways ; season these spaces with pepper, salt, chopped shallot and parsley. Steep some neat fillets of anchovy in olive oil, then place one in each incision, brush the aubergines over with oil, sprinkle the top with browned breadcrumbs

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