To Saute Egg-Plant

Ingredients

• Put two tablespoonfuls of clarified butter
• Slice the egg-plant in slices about a fourth of an inch in thickness
• dust lightly with white pepper
• and freely, on both sides, with flour

Method

1. 1

   Slice the egg-plant in slices about a fourth of an inch in thickness.

2. 2

   Pare off the rind, dust lightly with white pepper and freely, on both sides, with flour.

3. 3

   Put two tablespoonfuls of clarified butter in a spider over a brisk fire, and, as soon as the butter is hot, cover the bottom of the spider with the prepared slices of egg-plant, brown on the lower side, and turn them over.

4. 4

   When brown on both sides, if the egg-plant is not soft in the center, shove to a cooler place on the range and let it finish cooking.

5. 5

   Serve on a warm platter.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 65. The excerpt below is the record exactly as published.

To Saute Egg-Plant. — Slice the egg-plant in slices about a fourth of an inch in thickness. Pare off the rind, dust lightly with white pepper and freely, on both sides, with flour. Put two tablespoonfuls of clarified butter

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