Chapter XVIII · Vegetables and Farinaceous Products · No. 2048
2048—Aubergines Frites
Cut the egg-plants into thin roundels; season and dredge them, and fry them in smoking oil. Dish them on a napkin, and serve immediately, that they may be eaten crisp. If they wait at all, they soften, and thereby lose quality.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2048, p. 629. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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