Egg-Plant Farcied

Ingredients

• four small egg-plants
• an onion
• a carrot
• a branch of thyme
• a bay-leaf
• two cloves
• a clove of garlic
• half a pint of Spanish sauce
• a claret-glass of white wine

Method

1. 1

   Peel and halve egg-plants, scoop out the inside and fill with chicken farce.

2. 2

   Place onion, carrot, thyme, bay-leaf, cloves, and garlic in a saucepan, put egg-plants on top, moisten with consomme and white wine, bake for an hour, pouring liquid over them, and serve with Spanish sauce.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 62. The excerpt below is the record exactly as published.

gg -Plant farcied. Take four small egg-plants, peel them and separate them in two, scoop out the inside, which fill with a chicken farce (Art. 11), and sprinkle a few bread-crumbs on top. Cut an onion and a carrot in slices, and put them in a saucepan, with a branch of thyme, a bay-leaf, two cloves, and a clove of garlic. Place your egg- plants on top. Moisten within three quarters of their height with consomme (stock, Art. 1), and a claret-glass of white wine. Put them in the oven for an hour, pouring over them, from time to time, some of the liquid in the pan. Pour over thern half a pint of Spanish sauce

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