Stuffed Egg Plant

Ingredients

• three tablespoonfuls of sweet butter
• one-half cupful of fresh bread crumbs
• one cup of bouillon
• the breast or leg of a cooked chicken
• one egg
• one-half glass of white wine
• one pony of sherry wine
• one tablespoonful of flour
• salt and pepper
• a little grated nutmeg

Method

1. 1

   Cut eggplants in half lengthwise and scoop out centers.

2. 2

   Soak bread crumbs in stock for five minutes; add chicken, butter, egg, and chopped centers of eggplant.

3. 3

   Season, fill shells, sprinkle with bread crumbs, put butter on top, set in a pan with olive oil, pour in bouillon and white wine, and bake in a moderate oven.

4. 4

   Serve with sauce made from flour, butter, sherry wine, and broth from baking.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 195. The excerpt below is the record exactly as published.

Stuffed egg plant Asparagus tips in cream Cleo potatoes Escarole salad Chocolate eclairs Demi tasse Eggs, Jockey Club. Shirred eggs garnished with veal kidneys saute au Madere. String bean and tomato salad. Equal parts of fresh-boiled cold string beans and peeled and quartered tomatoes. Put the beans around the edge of a salad bowl and the tomatoes in the center. Serve with French dressing and fresh-chopped parsley. Macaroni soup with leeks. Slice six stalks of leek very thin, and put in casserole with three ounces of butter. Simmer until the leeks are cooked; then add two quarts of bouillon, stock or chicken broth ; and bring to a boil. Then add six ounces of macaroni that has been boiled in salted water for fifteen minutes and then cut in pieces one inch long. Boil again for fifteen minutes, and season with salt and pepper. It is ready to serve when the macaroni is soft. Serve grated cheese separate. Fillet of flounder, Chilienne. Put four fillets of flounder in a flat buttered baking dish, season with salt and pepper, lay four parboiled oysters on top of each fillet, and cover all with sauce Creole. Sprinkle with grated cheese and bread crumbs, put small bits of butter on top, and bake in oven for thirty minutes. Serve in the same dish, sprinkled with chopped parsley. Stuffed egg plant. Three tablespoonfuls of sweet butter, one-half cupful of fresh bread crumbs, one cup of bouillon, the breast or leg of a cooked chicken chopped very fine, one egg, one-half glass of white wine, one pony of sherry wine, one tablespoonful of flour; and for seasoning use salt and pepper, and a little grated nutmeg

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