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X Italian Vegetable and Side Dishes
Eggplant  (Aubergine) --
Eggplant (Aubergine) "alla Griglia" (broiled topped with butter sauce)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross (JM Dent & Co., 1900)

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Ingredients

Eggplant dish
A large eggplant, into slices half an inch thick
Salt and pepper
A tablespoonful of olive oil over them
A pint of "Butter sauce"
A little chopped parsley

Butter sauce No. 1
Two ounces of flour
One quart of water
A half ounces of butter
A little salt and pepper
Twelve ounces of butter, cut into pieces
The juice of one fine lemon

Butter Sauce No. 2
Eight ounces of butter
One tablespoonful of salt
One tablespoonful of pepper
Two tablespoonfuls of lemon juice





Directions

"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 adding a little chopped parsley, and serve hot."



Butter sauce No. 1

"Put two ounces of flour into one quart of water, with one and a half ounces of butter, and a little salt and pepper. Cook for twenty-minutes, stirring well, then strain into a covered bowl and put into a Bain-marie. Just before serving boil again, take off the fires, add twelve ounces of butter cut into pieces, and the juice of one fine lemon. The heat of the sauce must melt the butter as it must not be put on the fire again. If the sauce is too thick mix in half a wineglassful of hot water."



Butter Sauce No. 2

Take eight ounces of butter, one tablespoonful of salt, one of pepper, and two tablespoonfuls of lemon juice. Stir with a wooden spoon over the fire until the butter is half melted, then take it off and continue to stir until it is quite liquid. By taking the butter off the fire before it is all melted, it will have a pleasant taste of fresh cream; this is lost when fully cooked."






Notes

This recipe was taken from "Leaves from our Tuscan Kitchen or, How to Cook Vegetables" by Ann Janet Ross. The book was published by JM Dent & Co. in 1900 (London). For the complete cookbook see www.archive.org. For a variety of recipes from this cookbook see Italy Revisited/ XXX Cookbooks in the Public Domain.... Photo: Mary Melfi.

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