Stuffed Egg Plant, Brazilian Style

No. 685. - Prepare the Egg Plant the same as No. 683. Add to the stuffing four soup-spoonfuls of fine chopped capers, with two teaspoonfuls of anchovie paste. Serve with a reduced Espagnole sauce.

Stuffed Egg Plant, Turkish Style

No. 686. - Prepare the Egg Plant as in No. 683. Cook in white broth a quarter of a pound of rice. When well cooked and dry, chop two onions fine and put them in a saucepan with three spoonfuls of olive oil. Fry them lightly, and then add one clove of fine chopped garlic, the chopped Egg Plant, and the same quantity of roast mutton cut into small pieces. Let it simmer slowly and then add the rice. Season it with salt and a pinch of red pepper, and add four spoonfuls of Tomato sauce and some fine chopped parsley. Mix all well together and set it aside to get cold. Then stuff the Egg Plant with this preparation and sprinkle fresh bread crumbs over each. Arrange them in a buttered pan, with a few drops of olive oil over each, bake them in a moderate oven, and serve with a reduced Tomato sauce.

Stuffed Egg Plant, Parisian Style

No. 687. - Prepare three Egg Plants as in No. 683. Stuff them with the following preparation: chop three white onions fine, put them in a saucepan with a piece of butter and fry them lightly. Add the Egg Plant, which you cut into small, square pieces, also the breast of two roast chickens, same quantity of roast pork, and a quarter of a pound of marrow. Let it simmer for twenty minutes, and then add one handful of fresh bread crumbs. Season it with salt, pepper and nutmeg, and then add the yolks of four raw eggs. Mix the whole well together, adding some fine chopped parsley. Having filled the Egg Plants with the stuffing, sprinkle fresh bread crumbs over them, with a piece of butter on each. Bake them in an oven and serve with a reduced Madeira wine sauce.

Egg Plants, For Garniture

No. 688. - Use small Egg Plants, and stuff them as in Nos. 683, 684, 685, and 686. For entrees of broiled meats use the puree as in No. 682, to which you may add a reduced Madeira wine sauce in place of Allemande sauce, as may be required.

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Egg Plant Salad

No. 689. - Peel two middle sized Egg Plants, cut them in slices a quarter of an inch thick, sprinkle each slice with a little salt, and put them together again. After half an hour press them gently, to extract the moisture. Then dry them on a napkin. Fry them lightly in clarified butter, then drain them on a napkin. When cold cut them in small pieces, put them in a salad bowl, with some scolloped pickled sturgeon, a spoonful of grated horse-radish mixed with mustard, a clove of fine chopped garlic, a little fine chopped parsley, and a handful of water cress. Season them with salt, pepper, olive oil, and vinegar. Mix the whole well together, then arrange them properly, and garnish them with stoned olives and hard boiled eggs cut into quarters.