Egg Plants As SoufflÉ Recipe

This purple fruit is, like the tomato, always cooked as a vegetable. It
is like the brinjal of the East. It is hardly necessary to give special
recipes for the dressing of aubergines, for you can see their
possibilities at a glance. They can be stuffed with white mince in a
white sauce, when you would cut the fruit in half, remove some of the
interior, fill up with mince and sauce, replace the top, and bake for
twenty minutes, or simply cut in halves and stewed in stock, with pepper
and salt they are good, or you can simmer them gently in water and when
ready to serve, pour over them a white sauce as for vegetable marrow. If
they are cheap in England the following entrée would be inexpensive and
would look nice.



Viewed 816 times.

Other Recipes from Belgian

Fish Soup
Starvation Soup
Immediate Soup, Or Ten Minutes Soup
Chervil Soup
A Good Pea Soup
A Good Belgian Soup
Belgian PurÉe
Ambassador Soup
Crecy Soup (belgian Recipe)
Flemish Soup
Tomato PurÉe
Onion Soup
Potage Leman
Tomato Soup
Soup, Cream Of Asparagus
Green Pea Soup
Vegetable Soup
Mushroom Cream Soup
The Soldier's Vegetable Soup
Leek Soup
Celeris Au Lard
Cabbage With Sausages
A Salad Of Tomatoes
Potatoes And Cheese