Stuffed Egg-Plants

Ingredients

• sprinkled with olive oil
• mixed herbs
• salt
• pepper
• a little thin brown thickening
• sprinkle with grated bread-crust

Method

1. 1

   Scoop out the centres of some egg-plants, soak them in water for half an hour, drain, and squeeze out all water.

2. 2

   Chop the centres with mixed herbs, salt, and pepper.

3. 3

   Stir in a little thin brown thickening and olive oil, warm for a few minutes, fill the empty egg-plants with this stuffing, place them in the tin dish, sprinkle with grated bread-crust, and brown in the oven or with a salamander.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 111. The excerpt below is the record exactly as published.

salt, soak in water for half an hour, drain, squeeze out all water, scoop out the centres, and lay them on a tin dish, which has been sprinkled with olive oil Scoop out the centres of some egg-plants, which have been soaked and drained, chop them up with mixed : herbs, salt and pepper, stir in a little thin brown thickening and olive oil, warm for a few minutes, fill the empty egg-plants with this stuffing, place them in the tin dish, sprinkle with grated bread-crust, brown in the oven or with a salamander, and serve. Er dd Le hé os >. DA LL SOS PE ET RE © fr a THE 366 BILLS OF FARE. 281 OCTOBER 7. Tapioca soup. Potage consommé au tapioca. | Salt cod à la hollandaise. Cabillaud à la hollandaise. Côtelettes d'agneau sautées aux Lamb cutlets and French beans. haricots verts. Rôâble de lièvre rôti. Roast baron of hare. Artichauts farcis. . Stuffed artichokes. Bavarois à la vanille. Bavarian vanilla cream. Lamb cutlets and French beans. Trim your cutlets, toss them in a saucepan with fresh butter ; when done, place then round an entrée dish, and fill the centre with boiled French beans, to which you have added some béchamel sauce. Thrushes à la paysanne. Pluck, pick, truss the thrushes and pass a thin skewer through them, fix on to the spit, and roast. Wrap up a lump of fat bacon in a sheet of paper, set fire to it, and hold over the birds with a skewer or iron fork until all the bacon is melted; sprinkle the thrushes with salt and bread-crumbs. Spread some chopped eschalots on a dish, add salt, pepper, a little gravy or water, a lump of butter, the juice of a lemon and a few drops of vinegar ; place the thrushes on this, and serve very hot. Stuffed artichokes. Trim and blanch your artichokes, cut out the chokes, and fill them with a stuffing composed of chopped beef, parsley, and chives; cook in a stew-pan, lined with slices of bacon, moisten with olive oil, to which you have added some chopped mixed herbs

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