Eggplant Sauté à la Alexander
From The Stag Cook Book: Written for Men by Men, 1922
Presented as published in 1922. 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 Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 13. The excerpt below is the record exactly as published.
EGGPLANT SAUTt A UALEXANDER For AbfmAfbitMiOple Take two large eggplants, have them peeled and cut into large flakes of about 1%. inches in size, season with pepper and salt, pass through flour and fry in hot fat pan to brown color; chop finely and saute to yellow color, six French shallots and two beans of garlic, and add to the eggplant. Keep stirring on moderate fire for about three minutes, serve in vegetable dish and spray widi chopped parsley
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