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 No. 268, Gratins 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 Finely chop the withdrawn pulp, and mix therewith an equal quantity of reduced Béchamel sauce, combined with grated Parmesan.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.