Ragout Of Egg Plant
Boil a small egg plant until tender. Peel it thinly and set aside to get
cold. Cut in slices an inch thick and cover the bottom of a baking dish
with them. Melt a generous tablespoonful of butter in a saucepan and
stir into it two heaping tablespoonfuls of fresh mushrooms, a heaping
teaspoonful of parsley, a heaping teaspoonful of onion, all chopped very
fine, season with salt and pepper and pour over the egg plant. When it
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breadcrumbs and dot with small lumps of butter, and bake until brown in
a quick oven. Serve in the dish in which it is baked with the following
sauce in a sauce boat.
SAUCE.--Boil the skins and stems of the mushrooms in a cup of water;
while they are cooking, brown together in a spider a slightly heaping
tablespoonful of butter, a slightly heaping tablespoonful of flour, and
a small slice of onion cut very fine. Strain the mushroom skins and
stems and add the water they were cooked in to the browned butter and
flour, and when the sauce is thick and smooth turn it into a saucepan
and add to it a heaping tablespoonful of mushrooms, one small cucumber
pickle and two large olives, all chopped very fine. Let all simmer
together for a few minutes, season to taste with salt and pepper. If the
sauce is too thick add a little water. It should be like thick cream.
More
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