Stuffed Eggplant

Ingredients

• 3 tablespoonfuls Crisco
• 3 small eggplants
• 1 egg
• Salt, pepper, and nutmeg to taste
• Y% cupful breadcrumbs
• 1% cupfuls stock
• ¥ cupful white wine
• ¥ cupful chopped cooked Criscoed chicken or veal
• 1 tablespoonful flour
• 1 tablespoonful sherry

Method

1. 1

   Cut eggplants in halves and scoop out inside, leaving shell half inch thick.

2. 2

   Soak 0.5 cupful breadcrumbs in 0.5 cupful stock ten minutes, then add cooked chicken, 2 tablespoonfuls melted Crisco, egg, well beaten, and seasoning of salt, pepper and nutmeg.

3. 3

   Divide this forcemeat into eggplants, sprinkle Criscoed crumbs on top, set them in greased pan, pour in rest of stock and white wine and bake half hour in moderate oven.

4. 4

   Serve on hot dish with following sauce.

5. 5

   Put 1 tablespoonful Crisco and 1 tablespoonful flour into saucepan and blend over fire, add sherry and 1 cupful liquor from pan in which they were baked, and cook five minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 37. The excerpt below is the record exactly as published.

Stuffed Eggplant 3 tablespoonfuls Crisco 1 egg 3 small eggplants Salt, pepper, and nutmeg to Y% cupful breadcrumbs taste 1% cupfuls stock % cupful white wine ¥ cupful chopped cooked Criscoed crumbs chicken or veal 1 tablespoonful flour 1 tablespoonful sherry

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