Stuffed Egg Plant Recipe

Take half a large egg plant, boil gently until tender, remove from the

fire, take out the pulp carefully so as not to break the shell, leaving

it about a quarter of an inch thick. Peel and stem a quarter of a pound

of fresh mushrooms, chop very fine, reserve a heaping tablespoonful of

this for the sauce, then add the pulp of the egg plant to the mushrooms

in the chopping bowl, and one heaping tablespoonful of currants, washed

and picked over, one even teaspoonful of grated onion, one even

teaspoonful of chopped green pepper, five heaping tablespoonfuls of

grated bread crumbs, four tablespoonfuls of melted butter, two

tablespoonfuls of rich cream. Mix all well together, fill the shell with

this mixture, press it into shape and bind carefully with string. Bake

twenty minutes, remove the string and serve on a platter with the sauce

poured around it.



THE SAUCE.--Put on the skins and stems of the mushrooms in a saucepan,

cover with boiling water, cook until tender, drain, and into this water

put the tablespoonful of reserved mushrooms, add salt and pepper to

taste, boil a few minutes, then add a heaping teaspoonful of flour

stirred into a heaping tablespoonful of butter, let all cook together

until thick, and pour around the egg plant.

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