Scalloped Eggplant No. 2

Ingredients

• Pare the eggplant
• sufficient cream sauce to season
• a slice of bread
• small bits of vegetable butter

Method

1. 1

   Pare the eggplant, and cut into rather small pieces.

2. 2

   Add boiling salted water, and let boil until tender; then drain well.

3. 3

   Add sufficient cream sauce to season, and pour into an oiled baking pan.

4. 4

   Rub a slice of bread through a colander or strainer over the cooked food, and press the crumbs down with the back of a spoon so as to moisten them.

5. 5

   Put small bits of vegetable butter over the top, and bake to a light brown color.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 98. The excerpt below is the record exactly as published.

SCALLOPED EGGPLANT No. 2 Pare the eggplant, and cut into rather small pieces. Add boil- ing salted water, and let boil until tender; then drain well. Add sufficient cream sauce to season, and pour into an oiled baking pan. Rub a slice of bread through a colander or strainer, over the cooked food, and press the crumbs down with the back of a spoon so as to moisten them. Put small bits of vegetable butter

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