3988 Aubergines à la Crème

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Choose some very firm eggplants and cut them into ½ cm ( in) thick slices; sprinkle with salt and allow to stand for 1 hour to disgorge.

Dry the slices well, cook them gently in butter and when cooked, mix in a little Cream Sauce.