No. 533 — Stuffed Eggplants
English historical translation of Molokhovets recipe No. 533 from the 1901 Russian cookbook, retaining original methods and measures.
Leave the skins on the eggplants but trim both ends, rubbing the cut ends with salt. Hollow out the centers and immediately rub the interiors with salt, then wash thoroughly and dry on a napkin.
Prepare chicken forcemeat and fill each eggplant, leveling and smoothing the stuffing. Arrange in melted butter, cover and put into a moderately hot oven.
When done, transfer to a dish. If desired, slice each eggplant lengthwise in half using a very sharp knife.
In the saucepan in which the eggplants baked, pour white sauce prepared from flour, butter and broth. Bring to the boil, strain and pour over the eggplants.
To provide
6–9 eggplants ⅛ Russian pound of butter | Chicken stuffing as in Nos. 227 and 228 |