Stuffed Baked Egg Plant a la Geneva / Aubergines farcies au four a la Geneve

Step 1. sprinkle it with chopped parsley on the top and if wanted before

Step 2. serving tie a ribbon at the stem of the egg plant to match the

Step 3. decoration of the table. In the meantime, dip the little scooped-

Step 4. out egg plants in eggs, then in bread crumbs, put them in a frying

Step 5. basket and dip them in boiling hot Mazola oil until they brown

Step 6. and are cooked through, time about four minutes; sprinkle them

Step 7. with pepper and salt. Put the filled egg plant in the center of the

Step 8. platter and all around serve with the fried balls. Garnish with parsley and serve as an entree. Filling. Cut chicken in dices that has been cooked and left

Step 9. in the juice until cold; also cut the same way the same quantity

Step 10. of cooked mushrooms, put it on a plate; sprinkle it with pepper

Step 11. and salt and with a cover heat it in the oven for about ten

Step 12. minutes. Make a supreme sauce; add the chicken and mush¬

Step 13. rooms to it; shake the pan until it is well mixed, then add about four spoons of cream. M RS. E RI CS SO N H AM MO ND’S C OO K B OO K 129 Braised Lettuce a la Anglaise