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S Tuffed Egg Plant

(Vaughan’s Vegetable Cook Book)

Choose four rather small egg plants and cut in halves; with a spoon

scoop out a part of the flesh from each half, leaving a thin layer

adhering to the skin. Salt the shells and drain; chop the flesh. Mince

two or three onions, brown with a little butter, mix with the flesh of

the egg plant, and cook away the moisture; add some chopped mushrooms,

parsley and lastly an equal quantity of bread crumbs. Season with salt

and pepper, remove from the fire and thicken with yolks of eggs. Now

fill the shells, dust with bread crumbs, put in a baking-pan and

sprinkle with olive oil, or bits of butter and bake.

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