Eggplant Fritters

Boil the eggplant in salted water mixed with a little lemon juice; when tender, skin, drain and mash them. For every pint of pulp add half a breakfast cupful of flour, take two well-beaten eggs and season with salt and pepper to taste. Shape into small fritters, put them in boiling fat, and fry both sides until brown.

Eggplant, Lyonnese

Peel the eggplant and cut it into round slices about one-third of an inch thick. Peel and slice a couple of onions, place them in a stewpan with plenty of butter and fry them until lightly browned; then put in the slices of eggplant, season to taste with salt, pepper and grated nutmeg, pour over a small quantity of stock and stew gently until tender. When cooked, stew a moderate quantity of finely-minced parsley over the eggplant, turn it onto a hot dish with the sauce over it, and serve.

Mashed Eggplant

Place in a dish a large onion cut in slices; add two green peppers also cut in slices, squeeze over the juice of a sweet lime and soak for several hours. Put into a quick oven a couple of fine young eggplants and roast them; take them out when done, open and scoop out as much of the inside as possible. Put this into a basin; add one teaspoonful each of salt, mustard and oil and work the whole to a pulp, casting out all the lumps. Then add the onions and peppers and as much of the lime juice as required. After mixing thoroughly, the preparation is ready for use.

Eggplant, Poulette Style

Peel the eggplant, cut it in halves, remove the seeds and cut it into small pieces. Put a large lump of butter in a stewpan to melt, put in the pieces of eggplant, toss them about for a few minutes, season to taste with salt and pepper and pour over them a small quantity of clear broth. Let them stew over a gentle fire until quite cooked, then move the stewpan to the side of the fire and stir in a moderate quantity of finely-minced parsley, with the yolk of an egg that has been beaten up with the juice of half a lemon and strained. Lay the pieces of eggplant on a hot dish, pour the sauce over them, and serve.

Stewed Eggplant

Peel some young, tender eggplant, and cut them into convenient-sized pieces: put them in a saucepan with a good-sized lump of butter, season to taste with salt and pepper, and toss them over the fire for a quarter of an hour, then pour in as much plain stock freed from fat as will reach to half their height, and boil them gently until they are quite tender. Move the saucepan to the side of the fire, and stir in quickly the yolk of an egg that has been well beaten with the juice of a lemon and strained, and add about one tablespoonful of finely-minced parsley. Place some slices of hot buttered toast onto a hot dish, turn the eggplant onto it, and serve at once.

Stewed Eggplant With Onions

Take an eggplant, cut it into thin slices lengthwise, dust them over with salt and let them remain until the bitter juice is extracted; then drain and put them in a fry-ingpan with olive oil or butter, and brown over a brisk fire. Take them out of the pan and lay them at the bottom of a baking-dish. Peel four medium-sized onions, cut them in slices and put them in the fryingpan, adding more olive oil or butter if required, and fry until browned. Lay the onions over the eggplant, season with salt and three teaspoonfuls of sugar, pour in one teacupful of water and half that quantity of vinegar, and set the pan over a slow fire. When the moisture is nearly all absorbed, arrange the eggplant and onions on a hot dish, and serve.

Stuffed Eggplant

Wash and dry six eggplant; cut off the tops without detaching, so they will serve as lids. Scoop out all the insides and season inwardly with salt and pepper. Take one medium-sized onion, peel and chop very fine and put in a saucepan with half an ounce of butter and cook for three minutes over a brisk fire, taking care not to brown it; add six chopped mushrooms and one ounce of sausage meat, season with salt and pepper and cook for three minutes longer, stirring constantly. Now put in the insides of the plant, finely chopped, one teacupful of breadcrumbs and one teaspoonful of finely-chopped parsley; mix thoroughly and cook for two minutes longer, or until the preparation commences to boil. Turn it into a basin when cold, stuff it into the eggplant skins, replace the lids, put the plant gently on a dish, cover with buttered paper and bake in a moderate oven for eighteen minutes.

Stewed Endive With Cream Sauce

Take three large heads of endive and clean thoroughly; cut off all the outer green leaves and wash the endive in several waters. Drain and blanch them in boiling salted water for ten minutes. Remove, cool in cold water, then take them out and press out the water; chop up, place in a saucepan with four ounces of butter and cook for a quarter of an hour, until dry. Pour over two wineglassfuls of cream or milk, a very little at a time, reduce, and grate in a little nutmeg, adding salt and pepper to taste. Stir well and leave on the fire for five minutes, turn it out on a hot dish, and serve with croutons of fried bread for a garnish.