Fried Egg Plant (Aubergine frite) a la Walde
From The Swedish, French, American cook book, 1918
Serves 2
Serve as a vegetable.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 421. The excerpt below is the record exactly as published.
Fried Egg Plant (Aubergine frite) a la Walde Peel the egg plant; cut in thin slices [if large cut in halves], sprin¬ kle with pepper and salt. Put one slice on top of another to stand THE SWEDISH, FRENCH, for a few minutes. Beat up an egg; dip each piece separately in the egg and then in fine bread crumbs. Fry in very hot fat, then serve immediately — one piece resting on top of another, as vegetable. Baked Stuffed Egg Plant with Bread Aubergine farcie de Pain et cuite au four Cut the egg plant open on one side; scoop out all the inside, leaving the shell about half inch in thickness; chop the scooped-out portions. Take of bread crumbs a quantity equal to the inside of the egg plant; mix the crumbs and chopped egg plant together; add some melted butter, a squeeze of onion, white pepper, and salt; moisten with a little stock; put into the egg plant; sprinkle bread crumbs on top. Bake in oven — uncovered — with a little water in the pan, from twenty to thirty minutes. Serve as a vegetable. Can also be served as an entree with supreme sauce. It is then called: Baked Egg Plant a la Supreme. Stuffed Egg Plant ( Aubergine farcie ) Cut the egg plant in halves and scoop out. Chop the scooped- out portion; mix with a little brown Perigord sauce (flavored with wine); season with pepper and salt to taste. Put back in the shell, sprinkle bread crumbs on the top, bake in oven until golden brown — from fifteen to twenty minutes. Place on a platter, garnish with parsley. Serve as a vegetable. Fried Egg Plant ( Aubergine frite ) a la Gimo Peel the egg plant, cut in dices, dip in egg, and roll in bread crumbs. Fry in very hot fat, sprinkle with pepper and salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.