Egg-Plant (Aubergine) ‘Fritto.’
Peel a fruit and cut it into round slices about half an inch thick, sprinkle with one teaspoonful of salt and half a teaspoonful of pepper, dip the slices into beaten-up egg and fresh bread-crumbs, and then fry in hot fat for five minutes. Take them out, give a very slight sprinkle of salt, and drain them well. Serve very hot on a napkin.
Egg-Plant (Aubergine) ‘alla Griglia.’
Peel a large fruit and cut it into slices half an inch thick, put them in a dish and season with salt and pepper, and pour a tablespoonful of pure olive oil over them. Mix well, then broil the slices for five minutes on both sides. Place them on a hot dish, pour a quarter of a pint of Butter sauce over them (see Sauces, p. [122]), adding a little chopped parsley, and serve hot.
Egg-Plant (Aubergine) ‘Sauté.’
Peel one or two fruits and cut them into slices a quarter of an inch thick. Sprinkle with salt, and pile them one on the top of the other on the underside of a plate. Put a weighted plate on the top of the pile and let it stand for an hour to press out the juice. Then dip the slices in egg and bread-crumbs, or in egg and flour, and sauté on both sides in lard or dripping. Serve hot.
Flan of Celery.
Clean and boil three or four heads of celery. Then drain well, and chop them up very fine. Mix one tablespoonful of flour and three-quarters of an ounce of butter in a sauce-pan, and add the celery and one pint of milk. Reduce, then take the sauce-pan off the fire, and when cold add the yolks of six eggs, and some allspice. Put all into a shape, and cook it slowly with fire above and below, or in an oven, for half an hour. An Alla Panna sauce (see Sauces, p. [125]) can be served with it.