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 j 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 
sautoir, 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 — mattre hotel 
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 
