Stuffed Eggplant
| 3 tablespoonfuls Crisco | 1 egg |
| 3 small eggplants | Salt, pepper, and nutmeg to taste |
| 1/2 cupful breadcrumbs | 1/2 cupful white wine |
| 1-1/2 cupfuls stock | Criscoed crumbs |
| 1/2 cupful chopped cooked chicken or veal | 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.