Stuffed Egg Plant a la Grecque

Ingredients

• Cut the egg plants
• a mince of mutton
• a little suet
• a pinch of chopped onion
• a little parsley
• some blanched rice
• a little broth
• a little tomato liquor

Method

1. 1

   Slice and empty egg plants, fill with mutton mince, suet, onion, parsley, and rice.

2. 2

   Cook in broth and tomato liquor, then serve with gravy from the cooking liquid.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 17. The excerpt below is the record exactly as published.

Stuffed Egg Plant a la Grecque Cut the egg plants in slices, empty them and fill the hollow with a mince of mutton and a little suet mixed in with it : a pinch of chopped onion, a little parsley, and some blanched rice. Season with cayeime, salt and pepper. Cook the egg plants with a little broth

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