Fried Egg Plant
From Gancel's culinary encyclopedia of modern cooking, 1920
Can be served as a vegetable or garnish.
Presented as published in 1920. 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 Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 160. The excerpt below is the record exactly as published.
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
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