Stuffed Egg Plant Recipe
Take half a large egg plant, boil gently until tender, remove from the
fire, take out the pulp carefully so as not to break the shell, leaving
it about a quarter of an inch thick. Peel and stem a quarter of a pound
of fresh mushrooms, chop very fine, reserve a heaping tablespoonful of
this for the sauce, then add the pulp of the egg plant to the mushrooms
in the chopping bowl, and one heaping tablespoonful of currants, washed
and picked over, one even teaspoonful of grated onion, one even
teaspoonful of chopped green pepper, five heaping tablespoonfuls of
grated bread crumbs, four tablespoonfuls of melted butter, two
tablespoonfuls of rich cream. Mix all well together, fill the shell with
this mixture, press it into shape and bind carefully with string. Bake
twenty minutes, remove the string and serve on a platter with the sauce
poured around it.
THE SAUCE.--Put on the skins and stems of the mushrooms in a saucepan,
cover with boiling water, cook until tender, drain, and into this water
put the tablespoonful of reserved mushrooms, add salt and pepper to
taste, boil a few minutes, then add a heaping teaspoonful of flour
stirred into a heaping tablespoonful of butter, let all cook together
until thick, and pour around the egg plant.
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