This done, chop up the withdrawn pulp; add thereto a little [629] ]chopped onion cooked in oil, and the same quantity of very lean, chopped, and cooked mutton as there is egg-plant pulp.
Fill the egg-plant shells with this preparation; sprinkle with a few drops of oil, and set in the oven for fifteen minutes. On withdrawing the dish from the oven, set on each egg-plant a few roundels of tomato, tossed in oil; sprinkle with chopped parsley, and serve.
[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]). Garnish the shells with this preparation, set them on a [gratin] dish, sprinkle them with raspings and a few drops of oil, and cause the [gratin] to form.
Surround the egg-plants with a border of light half-glaze sauce when serving.
[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.
[2049—AUBERGINES A LA PROVENÇALE]
Proceed as for No. [2047], but replace the Duxelles by tomatoes tossed in oil and flavoured with a little garlic.
Set the [gratin] to form in the same way, and surround the egg-plants with a border of tomato sauce when taking them out of the oven.