[2050—AUBERGINES SOUFFLÉES]
Cut some fine egg-plants into two; [cisel] them, and fry them in the usual way; remove the pulp from their insides, and set the shells on a buttered [gratin] dish. Finely chop the withdrawn pulp, and mix therewith an equal quantity of reduced Béchamel sauce, combined with grated Parmesan.
Add some white of egg beaten to a stiff froth, allowing as much of it as for an ordinary [soufflé].
Garnish the egg-plant shells with this preparation, and cook in a moderate oven, as for ordinary [soufflé]. On withdrawing the dish from the oven, serve instantly.
[2051—AUBERGINES A 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 [630] ]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 [à l’anglaise] instead of with batter.