Stuffed Egg Plant

Ingredients

• two medium-sized egg plants
• two ounces of butter
• two ounces of finely chopped pork
• two ounces of finely chopped shallots
• one pint of chopped mushrooms
• salt to taste
• pepper to taste
• chopped parsley to taste
• fresh bread crumbs for topping
• grated cheese (Parmesan or American)
• a little sweet oil for drizzling

Method

1. 1

   Cut egg plants in half, fry until soft, drain.

2. 2

   Cook butter, pork, shallots, and mushrooms for 10 minutes.

3. 3

   Mix with egg plant flesh, season, stuff back into egg plants.

4. 4

   Top with breadcrumbs and cheese, drizzle oil, bake until brown.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 135. The excerpt below is the record exactly as published.

Stuffed Bgg Plant Take two medium-sized ^gg plants. Cut off the stem, slit lengthwise in halves, tracing the incisions inside. Fry the plants until soft, then drain. Then take two ounces of butter, two ounces of finely chopped pork, two ounces of finely chopped shallots, one pint of chopped mushrooms. Stir and cook ten minutes. With a tablespoon take up most of the fleshy part of VEGETABLES AND FARINACE0U8 FOODS 248 the egg plant, put with the above preparation, and season with salt, pepper, and chopped parsley. Mix thoroughly and put this stuffing in the egg pianta on a baking dish. Sprinkle with fresh bread crumbs and grated cheese — Parmesan or American. Drop a little sweet oil over and bake light brown in a pretty hot oven. Slide on a dish, pour a ladlef al of brown sauce round it, and serve. Boiled Hominy Wash one cup of white hominy, and after draining, place in a doublé boiler. Add one teaspoonf ul of salt and one quart of boiling water. Boil moderately for one hour or until tender. Braieed Lettuce Trim, wash, and scald twelve white heart cabbage lettuces. Drain them on a cloth, cut and spread them open, season with pepper and salt, tie each one up with a string, and place in a pan on thiu layers of fat bacon. Add a carrot, a small bou- quet, and an onion with two cloves stuck in it. Cover with a buttered piece of paper and moisten with the toppings from white stock. Boil slowly by the side of the fire for fifty minutes. Drain them on a sieve. Then remove the strings. Press them neatly in a cloth and open each lettuce head with a knife. Turn the ends of the leaves so as to give to the lettuce a smooth, rounded end. Cut off the stalk and place each lettuce head carefuUy in a saucepan. Strain the liquor they were boiled in. Remove every particle of grease and boil down to the consistency of a half glaze. Add it to the lettuce and fifteen minutes before they are requìred set them in the oven to get warm. Fried Lima Beane Put three pints of shelled Lima beans in salted boiling water and cook until they are tender. Drain thoroughly and put in a saucepan with f our ounces of melted butter, salt and 244 MB8. SEELT'a COOK BOOK pepper io taste

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