EGG PLANT 41 



To COOK AUBERGINES OR EGG PLANTS 



According to Wyvern, the ordinary method of pre- 

 paring this vegetable (brinjal) in India is as follows : 

 The pods are cut in halves lengthways, the fleshy part 

 scooped out, put on a plate, and mashed up with butter, 

 seasoned with salt and pepper and minced hard-boiled 

 egg added ; the hollowed half pods are then filled with 

 this mixture, laid out upon a baking sheet, brushed over 

 with melted butter, and baked in a moderate oven with 

 heat above and below them; then lifted with a slice, laid 

 in a legumiere and served the farce being altered at dis- 

 cretion, grated cheese used for the surface, etc. 



Another excellent recipe of Wyvern's is for 



AUBERGINES SAUTEES 



For this little brinjals as used for curry, whole, are 

 the best gathered before the seeds have developed. 

 Blanch for five minutes and then simmer gently in milk 

 and water till tender ; lift, drain, lay them in a buttered 

 sautotr, and turn them about over low fire like haricots 

 verts sautes to expel moisture, set them in a hot 

 legumiere, sprinkle with parsley and melted butter, and 

 serve. For this the butters may be varied maitre (fhotel 

 ravigote, etc. 



The following recipe is borrowed from The Queen : 



AUBERGINES A LA TURQUE 



Cut the ends from the egg plant, and remove the 

 centre of the fruit with a teaspoon, replacing this with 

 a mixture of equal parts of cold cooked rice and minced 

 cooked meat, seasoning with blanched and finely minced 

 onion, freshly ground black pepper, and salt; now fry 

 the fruit with a bouquet (thyme, parsley, bay leaf, etc.) 

 in oil, butter, or clarified dripping, for two or three 



