The 1901 Cookbook Archive
No. 534 — Eggplants with Béchamel
English historical translation of Molokhovets recipe No. 534 from the 1901 Russian cookbook, retaining original methods and measures.
Peel the eggplants, halve lengthwise and remove the seeds. Bring them once to the boil in water.
Transfer to a buttered sauté pan, pour over béchamel made with sour cream No. 433 and sprinkle with grated Parmesan.
Brown in a hot oven and serve in the same sauté pan. A separate sauce made from broth, flour and butter and boiled with fresh herbs may also be served in a small saucepan.
Original source: Read Russian recipe No. 534. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.