Fried Egg-Plant

Ingredients

• an egg-plant
• three beaten eggs
• a pinch of salt
• a pinch of pepper
• very hot lard

Method

1. 1

   Peel and slice egg-plant, dip in beaten eggs with salt and pepper, sprinkle with bread-crumbs, fry in hot lard, drain, and serve.

Nutrition per serving

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.

Fried Egg-Plant. Peel an egg-plant, cut it in slices about a third of an inch thick, dip them in three beaten eggs, to which you have added a pinch of salt and pepper. Sprinkle them with bread- crumbs, and fry them in very hot lard, drain, and serve them. 384. Egg -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 (Art. 80), to which you have added a wineglass of sherry, and serve. 385. Cucumbers farcied. Divide four me- VEGETABLES. 137 dium-sized cucumbers in two, after having pared them. Scoop out the inside and fill with a chicken farce (Art. n). Put a sliced onion in a saucepan on the fire, with three slices of ham cut thin, place your cucumbers on top, moisten with a claret-glass of white wine, and the same of Spanish sauce (Art. 80). Then send them to the oven, pouring over them, from time to time, the liquid in the pan, which, when the cucumbers are sufficiently done, strain, pour over your cucumbers on a dish, and serve. 386. Cucumbers with Cream. Peel half a dozen cucumbers, cut them in medium-sized square pieces, soak them for two hours in some vinegar, and a pinch of salt. Turn them over from time to time, drain them, and dry them on a cloth, pressing the moisture from them. Put them in a saucepan on the fire, with an ounce of butter, half a pint of consomme" (stock, Art. 1), several branches of pars- ley, inclosing two cloves, two branches of thyme, a clove of garlic, and tie all together, add a pinch of salt. When they are cooked, drain them, add them to half a pint of bechamel sauce (Art. 83), the juice of half a lemon, a tablespoonful of chopped parsley, and serve very hot. * 387. Lentils a la Mattre d'Hotel. Wash three pints of lentils, put them in a saucepan with two quarts of water and a pinch of salt. Boil them very slowly for an hour, or until perfectly tender, then drain them, put them in a saucepan on the fire for a moment, with four ounces of butter, a little salt, a pinch of pepper

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