Stuffed Egg Plant with Chicken and Mushrooms a la Roosevelt

Ingredients

• a large fresh egg plant
• pepper
• salt
• a piece of butter
• chicken in dices
• the same quantity of cooked mushrooms
• about four spoons of cream
• chopped parsley

Method

1. 1

   Cut the egg plant and scoop it out, leaving an inch of skin.

2. 2

   Sprinkle with salt and pepper, cook in water for 12 minutes.

3. 3

   Fill with chicken and mushrooms mixed with a supreme sauce and cream.

4. 4

   Fry the scooped-out egg plant pieces in oil until browned.

5. 5

   Serve the filled egg plant on a platter with fried balls around it, garnished with parsley.

Nutrition per serving

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 97. The excerpt below is the record exactly as published.

a piece of butter on the top; bake in the oven from twenty-five to thirty minutes uncovered, and when ready to serve place it on a platter and serve all around it a supreme sauce. This can be served as a luncheon dish. Stuffed Egg Plant with Chicken and Mushrooms a la Roosevelt Aubergines farcies, Poulet aux Champignons a la Roosevelt Secure a large fresh egg plant; cut it a trifle underneath so it can lie steady on the side, then cut a slice from the top; scoop it out with a potato scooper the size of marbles, leaving about an inch of the egg plant with the skin; sprinkle some pepper and salt in the egg plant. Put it in a pan with a little water, covered, and cook in the oven for about twelve minutes to become hot, then fill; sprinkle it with chopped parsley on the top and if wanted before serving tie a ribbon at the stem of the egg plant to match the decoration of the table. In the meantime, dip the little scooped- out egg plants in eggs, then in bread crumbs, put them in a frying basket and dip them in boiling hot Mazola oil until they brown and are cooked through, time about four minutes; sprinkle them with pepper and salt. Put the filled egg plant in the center of the platter and all around serve with the fried balls. Garnish with parsley and serve as an entree. Filling. Cut chicken in dices that has been cooked and left in the juice until cold; also cut the same way the same quantity of cooked mushrooms, put it on a plate; sprinkle it with pepper and salt and with a cover heat it in the oven for about ten minutes. Make a supreme sauce; add the chicken and mush¬ rooms to it; shake the pan until it is well mixed, then add about four spoons of cream

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