3 tablespoonfuls Crisco
3 small eggplants
1/2 cupful breadcrumbs
1-1/2 cupfuls stock
1/2 cupful chopped cooked chicken or veal
1 egg
Salt, pepper, and nutmeg to taste
1/2 cupful white wine
Criscoed crumbs
1 tablespoonful flour
1 tablespoonful sherry
Cut eggplants in halves and scoop out inside, leaving shell half inch
thick. Soak 1/2 cupful breadcrumbs in 1/2 cupful stock ten minutes,
then add cooked chicken, 2 tablespoonfuls melted Crisco, egg,
well beaten, and seasoning of salt, pepper and nutmeg. Divide this
forcemeat into eggplants, sprinkle Criscoed crumbs on top, set them in
greased pan, pour in rest of stock and white wine and bake half hour
in moderate oven. Serve on hot dish with following sauce.
Put 1 tablespoonful Crisco and 1 tablespoonful flour into saucepan and
blend over fire, add sherry and 1 cupful liquor from pan in which they
were baked, and cook five minutes.
Sufficient for three eggplants.