Egg Plants with Anchovies

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Time
Cook: 20 min Total: 20 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (14)
  1. Remove the stems from the egg plants.
  2. Split the egg plants in halves.
  3. Slit the inside of each half in four or five places, making the incisions lengthways.
  4. Season these spaces inside with pepper, salt, finely chopped eschalot, and parsley.
  5. Free fine fillets of anchovy from bone and wash them.
  6. Steep the anchovy fillets in olive oil.
  7. Place one anchovy fillet in each incision of the egg plants.
  8. Brush the plant over with oil or warm butter.
  9. Sprinkle the top over with browned breadcrumbs.
  10. Place them on a greased tin.
  11. Cook them in a moderate oven for about twenty minutes.
  12. Dish up on a hot dish on a paper.
  13. Garnish with nice green parsley.
  14. Serve at once while very hot.
Original Text
Egg Plants with Anchovies. (Aubergines aux Anchois.) Take some egg plants, remove the stems, split them in halves, and slit the inside of each half in four or five places, making the incisions lengthways; season these spaces inside with pepper, salt, finely chopped eschalot, and parsley; have some fine fillets of anchovy that have been freed from bone and washed, steep these in olive oil and place one in each incision of the egg plants; brush the plant over with oil or warm butter, sprinkle the top over with browned breadcrumbs, and place them on a greased tin and cook them in a moderate oven for about twenty minutes; dish up on a hot dish on a paper, garnish with nice green parsley, and serve at once while very hot.
Notes
—