Stuffed Egg Fruit

Ingredients

• a few of the egg fruits
• a couple of minced tomatoes
• some onions
• garlic
• sage leaves
• salt
• pepper

Method

1. 1

   Cut egg fruits in half, scoop out the interior, salt, and let sit for an hour.

2. 2

   Fry onions until nearly black, add garlic, sage, tomatoes, pepper, and salt, and brown in the oven.

3. 3

   Stuff the egg halves with the mixture, dip in oil, and braise or roast in the oven.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 240. The excerpt below is the record exactly as published.

Stuffed Egg Fruit. Take a few of the egg fruits, cut off the ends, divide them in halves, scoop out the interior, salt them, and let them remain for an hour. C*hop up some onions and fry them nearly black, add garlic and sage leaves, a couple of minced tomatoes, pepper

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