Aubergines with Cream
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- aubergines
- salt
- butter
- sauce Crème
Instructions
- Take very firm aubergines and peel them.
- Slice them into rounds half a centimetre thick.
- Degorge the slices with salt for an hour, then sponge them thoroughly.
- Stew them gently in butter.
- Bind them finally with sauce Crème.