Stuffed Aubergines

Ingredients

• four very small Aubergines
• a cupful of well-made thick brown sauce
• grated Parmesan cheese
• butter

Method

1. 1

   Parboil the Aubergines, let them get cold, cut them in halves lengthways, pick out the seeds, butter them, and dredge with grated Parmesan cheese.

2. 2

   Arrange on a well-buttered fire-proof dish, bake for ten minutes, and pour round them a cupful of well-made thick brown sauce.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 222. The excerpt below is the record exactly as published.

butter should be handed, made very hot, and with a few drops of Tarragon vinegar stirred into it at the last moment. The best sauce for Asparagus is the real Beurre Fondu as eaten in Hol- land — that is, butter melted in a saucepan, flavoured with a pinch of salt and of pepper, and the squeeze of a lemon. Let it settle over the fire, and pour it, free from sediment, into a thoroughly heated metal sauce-boat. Asparagus is excellent served cold with cold mayonnaise sauce, or Argenteuil sauce. Sprue is the name given to Asparagus when the stalks have grown very long and thin. It makes a very good dish when cooked with eggs. Sprue and Eg’g’S. — Cut the Sprue into inch lengths, boil it till tender but do not let it be too soft. Drain it thoroughly. Beat separately the yolks and the whites of three eggs, add a little cream. Mix this into the Sprue just warmed in a saucepan. Spread the mixture thickly on cushions of biead fried in butter to a golden brown. In Lombardy Asparagus is eaten with Parmesan cheese. Asparagus alia Lombarda.— Boil the bundle of Aspara- gus, and place it in a fire-proof dish with the heads in the ASPARAGUS ALLA LOMBARDA 321 middle and tlae white stalks round the edge. Add a little pepper and salt. Put two to four ounces of butter in the middle of the dish, and set the dish on a tripod over the fire for from eight to ten minutes. Sprinkle the Asparagus thickly with finely-grated Parmesan cheese, and serve in the fire-proof dish. Asparagus a la Chateail-roux.— When the Asparagus is cooked, dry it carefully, keep it hot, and pour over it a sauce made of one ounce of butter thickened with the yolks of two eggs well beaten, a squeeze of lemon, pepper and salt. Be careful not to use any of the whites of the eggs, and heat the sauce in the bain-marie. AUBERGINES. It is a pity that Aubergines, the fruit of the Egg Plant, Solatium melmgena, ovigerum, are not more frequently culti- vated in England, for the plant is very decorative and the fruit useful. In France and Italy Aubergines are much eaten, but those imported are generally spoilt by their arrival here when full grown.. The best kind of Aubergine is the New York Purple. Gardeners are apt to grow this for exhibition and to cause a single fruit to weigh as much as ten or twelve pounds. But Aubergines for cooking should be gathered when they are only two or three inches long ; the seeds are not then formed, and the flavour is delicate. Aubergines can be fried in slices as beignets, or cut open lengthways and some of the pulp removed, mixed with grated breadcrumbs, pepper and salt, and either the yolk of an egg or a little cream. This stuffing is put back into the Aubergines, the two halves joined together and tied, and the fruit baked in a buttered tin. A sliced lemon should be handed with them. It is an im- provement to warm the stuffing in a gill of vegetable stock before filling the Aubergines. If fairly large they will take nearly half an hour to bake. Aubergines when small are good if simmered till tender and served with either white or brown sauce. Or they can be, when cooked, cut open and filled as fonds d'artichauts a la Barigoule. Wyvern gives an excellent recipe for Aubergines au gratin. Parboil four very small Aubergines. Y 322 AUBERGINES Let them get cold, cut them in halves lengthways, pick out the seeds with the point of a vegetable knife, butter them, and dredge over the surface of each a layer of grated Parmesan cheese. Arrange the Aubergines on a well-buttered fire-proof dish, and bake them for ten minutes. Pour round them a cupful of well-made thick brown sauce

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