Egg-Plant (Aubergine) ‘Farcite’
Cut each egg-plant into four, leaving the peel on. Make four cuts in each piece and fry in boiling fat for one minute. Remove the fleshy part of the egg plant and fill it with any force-meat you have. Sprinkle the top with bread-crumbs and a little melted butter, brown in the oven for about ten minutes, and serve hot.