Chapter XVIII · Vegetables and Farinaceous Products · No. 2047
Built upon: No. 223Ordinary or Dry DuxelleNo. 268Gratins
2047—Aubergines au Gratin
Fry the egg-plants as above; empty them, chop up their pulps, and add to it an equal weight of dry Duxelles (No. 223, Ordinary or Dry Duxelle). Garnish the shells with this preparation, set them on a No. 268, Gratins dish, sprinkle them with raspings and a few drops of oil, and cause the No. 268, Gratins to form.
Surround the egg-plants with a border of light half-glaze sauce when serving.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2047, p. 629. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →