Scalloped Aubergines

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (12)
aubergines
marinade
egg mixture
topping
Instructions (12)
  1. Cook some nice aubergines.
  2. Slice the aubergines.
  3. With a plain cutter, stamp the slices in rounds the size of an oyster.
  4. Marinate the slices for five minutes in lemon juice or vinegar.
  5. Beat up two egg yolks with a tablespoonful each of cream and new milk.
  6. Season this well with salt, freshly ground black pepper, a tiny grate of nutmeg, and a few drops of essence of anchovy.
  7. Drain the slices from the acid.
  8. Lay them in a well-buttered piedish, or china or scallop shells.
  9. Previously dust the dish/shells with finely grated breadcrumbs and minced parsley or chives.
  10. Pour the egg, milk, etc., mixture over the aubergine slices.
  11. Strew the top with seasoned breadcrumbs.
  12. Bake just enough to heat it all thoroughly, and to colour the crumbs.
Original Text · last edited 4 days ago
scalloped.—Three parts cook some nice aubergines, slice, and with a plain cutter, stamp the slices in rounds the size of an oyster, then marinade them for five minutes in lemon juice or vinegar. Beat up two egg yolks with a tablespoonful each of cream and new milk, seasoning this well with salt, freshly ground black pepper, a tiny grate of nutmeg, and a few drops of essence of anchovy. Now drain the slices from the acid, lay them in a well-buttered piedish, or china or scallop shells, previously dusted with finely grated breadcrumbs and minced parsley or chives, pour the egg, milk, etc., over them, strew the top with seasoned breadcrumbs, and bake just enough to heat it all thoroughly, and to colour the crumbs.
Notes
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