Chapter XVIII · Vegetables and Farinaceous Products · No. 2051
Built upon: No. 174Anglaise (for Egg-and-bread-crumbing)
2051—Aubergines à la Turque
Peel the egg-plants and cut them, each lengthwise, into six slices.
Season, dredge, and fry these slices in oil; pair them off, and join them together by means of a very firm preparation of raw egg-yolks and grated, fresh cheese. When about to serve, dip them into batter, and fry them in smoking oil.
Dish on a napkin with very green fried parsley.
These stuffed slices of egg-plant may be treated No. 174, Anglaise (for Egg-and-bread-crumbing) instead of with batter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2051, p. 629. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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