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By Auguste Escoffier
Round slices of eggplant cut 1 cm (⅖ in) thick, seasoned, floured and fried in oil; peeled tomatoes, sliced and sautéed in butter; bouquets of onion rings, floured and deep fried.
Tomato-flavoured Sauce Demi- glace.
© 1903 All rights reserved. Published by Taylor and Francis.