Egg Plants à la Rohan

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (22)

for the egg plants

six or eight egg plants ↝ Egg, whole, raw [Eggs and omelets]
A sprig of tarragon and chervil chopped fine ↝ Parsley, raw [Not included in a food category]
two washed fresh mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a good pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
white pepper ↝ Spices, pepper, white [Spices and Herbs]
a small onion finely chopped ↝ Onions, raw [Vegetables and Vegetable Products]
two tablespoonfuls of good olive oil ↝ Olive oil [Salad dressings and vegetable oils]
twelve raw bearded sauce oysters that have been cut up into little dice shapes ↝ Oysters, raw [Shellfish]
two ounces of fresh French roll that has been steeped in half a gill of boiling cream ↝ Rolls, french [Baked Products]
two raw yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
the juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
three or four little strips of finely cut fat bacon

for the sauce

the liquor and beards from the oysters ↝ Oysters, raw [Shellfish]
a sliced onion ↝ Onions, raw [Vegetables and Vegetable Products]
half a pint of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
one and a half ounces of fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
a wineglass of Chablis
two tablespoonfuls of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a dust of cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
tammy
a pinch of chopped tarragon and chervil ↝ Parsley, raw [Not included in a food category]

Instructions (16)

Pull the stems off the egg plants and split them in halves.
Take out the insides and chop them up very finely.
Mix the chopped insides with a sprig of tarragon and chervil chopped fine, two washed fresh mushrooms, a good pinch of salt and white pepper, and a small onion finely chopped.
Fry these all together in two tablespoonfuls of good olive oil for about five minutes.
Add twelve raw bearded sauce oysters that have been cut up into little dice shapes.
Add two ounces of fresh French roll that has been steeped in half a gill of boiling cream.
Mix up all together with two raw yolks of eggs and the juice of half a lemon.
Re-fill the egg plant cases with the mixture.
Place the filled egg plant cases in a buttered sauté pan with three or four little strips of finely cut fat bacon over.
Put into a moderate oven for about fifteen minutes.

For the sauce

Put the liquor and beards from the oysters into a stewpan with a sliced onion and half a pint of new milk.
Let this simmer on the side of the stove for about fifteen minutes.
Mix it on to two ounces of butter and one and a half ounces of fine flour which have been fried together.
Stir together till it boils.
Add a wineglass of Chablis, two tablespoonfuls of cream, a dust of cayenne pepper, tammy, and add a pinch of chopped tarragon and chervil.

To serve

Dish up the egg plants en couronne and pour the sauce round them.

Original Text

Egg Plants à la Rohan.
(Aubergines à la Rohan.)

Take six or eight egg plants, pull their stems off and split them in halves; take out the insides and chop them up very finely, and mix with it the following: A sprig of tarragon and chervil chopped fine, two washed fresh mushrooms, a good pinch of salt and white pepper, and a small onion finely chopped, and fry these all together in two tablespoonfuls of good olive oil for about five minutes, then add twelve raw bearded sauce oysters that have been cut up into little dice shapes, and two ounces of fresh French roll that has been steeped in half a gill of boiling cream; mix up all together with two raw yolks of eggs and the juice of half a lemon, and re-fill the egg plant cases with the mixture and place them in a buttered sauté pan with three or four little strips of finely cut fat bacon over, and put into a moderate oven for about fifteen minutes. Put the liquor and beards from the oysters into a stewpan with a sliced onion and half a pint of new milk, let this simmer on the side of the stove for about fifteen minutes, then mix it on to two ounces of butter and one and a half ounces of fine flour which have been fried together; stir together till it boils, then add a wineglass of Chablis, two tablespoonfuls of cream, a dust of cayenne pepper, tammy, and add a pinch of chopped tarragon and chervil; dish up the egg plants en couronne and pour the sauce round them.

Notes

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