Stuffed Egg-Plant (Aubergine)

Ingredients

• two medium-sized egg-plants
• two ounces of butter
• six mushrooms
• two chopped shallots
• one ounce of lean bacon
• two ounces of breadcrumbs
• one ounce of suet
• one teaspoonful of chopped parsley
• one ounce of grated Parmesan cheese
• one egg
• salt
• pepper
• one gill of half-glaze sauce

Method

1. 1

   Cut the egg-plants lengthwise in twos; remove a portion of the interior to make room for the stuffing.

2. 2

   Chop the bacon, mushrooms, and suet finely.

3. 3

   Put the butter and bacon in a stewpan; when hot, add the shallots and fry a little.

4. 4

   Mix in a basin the suet, parsley, breadcrumbs (previously soaked in a little milk), and Parmesan cheese.

5. 5

   Season with pepper and salt; add butter and shallots, also the yolk of an egg, or, if necessary, the whole egg.

6. 6

   Mix well, then put this stuffing in the egg-plants.

7. 7

   Range them in a buttered saute pan; sprinkle with a mixture of breadcrumbs and grated cheese and bake in a moderate oven for half an hour or more.

8. 8

   Dish up, and serve with half-glaze sauce.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 72. The excerpt below is the record exactly as published.

STUFFED (EGG-PLANT) AUBERGINE TWO medium-sized egg-plants, two ounces of butter, six mushrooms, two chopped shallots, one ounce of lean bacon, two ounces of bread- 224 VEGETABLES AND SALADS crumbs, one ounce of suet, one teaspoonful of chopped parsley, one ounce of grated Parmesan cheese, one egg, salt, pepper and one gill of half- glaze sauce

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