Boil a small egg plant, cut it in half, take out the pulp, throwing away
the seeds and skin, chop the pulp fine and mix with it half a
teaspoonful of bread crumbs, one cup of cream or rich milk, butter the
size of an egg, an even teaspoonful of finely minced parsley, pepper and
salt to taste, and a few drops of onion juice. Beat all together, turn
into a baking dish, cover the top with dried bread crumbs and tiny bits
of butter and bake until brown. Serve in the dish in which it is baked.
If any is left over, cut in slices half an inch thick and fry in butter
for luncheon.