Egg Plant Americaine

Ingredients

• Cut in two, fried, emptied, stuff shells w.
• chopped meat mixed w.
• cooked rice
• sea. onions
• garlic facultative
• sprinkled crumbs
• butter
• tom. sa.

Method

1. 1

   Cut the egg plant in two, fry, and empty it.

2. 2

   Stuff the shells with a mixture of chopped meat, cooked rice, onions, and optional garlic.

3. 3

   Sprinkle with bread crumbs and butter.

4. 4

   Bake with tomato sauce around.

Nutrition per serving

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 160. The excerpt below is the record exactly as published.

tom. sa. Bouilli, Peeled in olive shape. Boiled, smothered w. butter, sea. gar. for fish, etc. or glazed. (See Carrots). Creme, Same bouilli. 3/4 cooked, simmered w. cream or cream sa. Raw. sliced or dice w. sour cream, paprika used for divers gar. or soup. Farcls, Peeled, emptied, scalded. Divers stuf. braised or raw fil. w. divers salad, sea. w. cream, paprika, etc. Marines, Pickled same gherkins or sweet pickles, peeled cut in two, studded w. cloves, cov. w. syrup, vinegar an sugar. Repeat 10 times w. boiled syrup, or Greek style (See artichoke.) Salad, Peeled, seedless, sliced w. cream, French dress¬ ing, etc. Sale, Salted, pickled in brine w. aromatic herbs or Dill pickled, agoursi, etc. EGG PLANT (Aubergines) The egg plant is not' a nutritious aliment, but it is refreshing and digestible. To make the egg plant savor- ous it demands an excellent preparation. Without any value in its self the seasoning is everything. 331 — GAN CEL’S CULINARY ENCYCLOPEDIA Americaine, Cut in two, fried, emptied, stuff shells w. chopped meat mixed w. pulp, cooked rice, sea. onions, garlic, facultative, sprinkled crumbs and butter. Ba- ked, tom. sa. around. Divers style. Beignets, Fritters. Peeled cut or chopped raw. mixed w. flour, baking powder, milk, eggs sea. one spoonful in pan, turn over, for vege. or gar. Creme, Cream, peeled cut thick, sliced, smothered w. butter, simmered in cream or cre-sa. Egyptienne, Same Americaine stuf. w. chopped mutton onion, garlic, fried in oil. Baked. Fried tom. in top. Fine herbs. Farcies, S:ame Americaine stuf. , w. Duxelle, sausage meat', rice creole or pilaf according to name. Frites, Fried, Peeled, sliced thi. dip. in milk and flour, breaded, English style. Fried or cut in Julienne. Gratine, Same Farcies. Grille, “Broiled” Peeled, and cut thi. in butter, broiled. Grecque, “Greek”. Cut in dice, saute in oil w. onion, mu. tom. garlic, moisten w. vinegar, highly sea. egg plant, predominant. Served cold for relishes. Italienne, Saute w. onion, garlic, tom. on dish, sprin¬ kled parmesan cheese. Baked or stuf. w. Italienne sa. Kalalou, (See Gumbo). Egg plant predominant. Mexicaine, Saute in dice w. onions, tom. garlic, gre. and sw. pepper, fi-herbs. Moussaka, TurkishS tyle (See Hash Moussaka) . Parisienne, Stuf. w. chi. lamb, ham, sausage meat, beef, marrow, onion and garlic facultative

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