(2735). Eggplant A La Duperret - Broiled (Aubergines Grillees A La Duperret)

Peel some eggplants, cut them up into three-eighths of an inch thick slices, each one to be three inches in diameter; season with salt, pepper, oil and vinegar, and let marinate for two hours, then drain off and dry; baste over with oil and broil them on a slow fire; dress with maitre-d'hotel butter (No. 581) poured over.

Eggplant can also be prepared by cutting it up three-quarters of an inch in thickness and three inches in diameter; score and besprinkle with fine salt; leave for one hour, then wipe dry and season with salt and black or red pepper, pour over a little oil, and turn them frequently before broiling to a fine color on a slow fire. Fry a little well-chopped shallot, mushroom and parsley in butter, season with salt and pepper, add a little espagnole sauce (No. 414), and lemon juice. Dish up the eggplant and pour the sauce over after incorporating a small piece of fresh butter.

(2736). Eggplant In Cases A La Morton (Aubergines En Caisses A La Morton)

Butter some cases, either of paper or china; cover the bottom of each with a slice of peeled eggplant an eighth of an inch thick, and around with small bands of the same, exactly like an apple charlotte; cut up the remainder of the plant in squares, and fry them colorless in butter, then drain. Chop up as much cooked chicken meat as eggplant, and mix both together with mushrooms, truffles and chopped parsley, seasoning with salt, pepper and nutmeg, adding a very little thick allemande sauce (No. 407). With this preparation fill the eases, smooth the tops and bestrew with bread-crumbs; pour a little oil over and push into a moderate oven; when done drain off the fat, cover over with a little half-glaze sauce (No. 413) and serve.

(2737). Eggplant A La Robertson (Aubergines A, La Robertson)

Have some peeled eggplants cut in half-inch diameter slices, sprinkle over with salt, and leave them to marinate for twenty minutes, then wipe and fry in oil over a brisk fire; color them to a light golden brown, season and drain; dress in a circle, intercalating a layer of bechamel sauce ( No. 409) between each slice; fill the center of the circle with more eggplant, cooked smothered with a piece of butter, then pressed through a sieve. Cover the whole with thick bechamel, and scatter on white bread-crumbs and a little grated parmesan; pour over fresh butter and brown in a hot oven, serving as quickly as it assumes a fine color.

(2738). Eggplant Stuffed And Baked (Aubergines Farcies Gratinees)

Divide some small eggplants, each one in two, without peeling them; score and fry, then drain and empty out the center with a spoon, leaving a layer a quarter of an inch thick against the peel. Chop up the parts that have been removed, adding as much soaked and well-pressed bread-crumbs, and a clove of crushed garlic; cook the preparation for a few moments, season with salt, pepper and nutmeg, and remove from the tire until it loses its greatest heat, then finish with a few raw egg-yolks and chopped parsley. Fill the interior of the halved eggplants with this, smooth the tops and range them on a baking sheet; pour over plenty of oil and cook in a slack oven. When a fine color dress them on an espagnole sauce (No. 414) reduced with tomato sauce (No. 549) and run through a fine sieve.

(2739). Eggplant Fried (Aubergines Elites)

Peel some eggplants; cut them into three-eighths of an inch slices, and from these remove round pieces two and a half inches in diameter, using a pastry cutter for the purpose; roll them in flour and then fry to a tine color, or they can be fried plain without any flour.

Another Way is to cut peeled eggplant into three-eighths of an inch slices and divide these into squares; salt over and drain for fifteen minutes on a sieve; wipe on a cloth and flour them quickly, a few at a time; drop them into very hot frying fat, and when done and of a fine color drain, salt and dress either kind on a napkin.

Breaded Eggplant

Cut each slice a quarter of an inch thick; remove from them rounds two and a quarter inches in diameter; dip them in flour, then in beaten egg, and lastly in breadcrumbs; smooth the breading with a knife and fry to a fine color; drain and dress on a napkin.