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Salt and Pepper (One gill of Demi-glace Sauce)

One gill of Demi-glace Sauce.

Cut the egg plants lengthwise in half, scoop out a portion of the inside to make room for the stuffing.

Chop the bacon, mushrooms and suet finely.

Put the butter and bacon in a stewpan; when hot add the shalots and fry a little. Mix the suet, parsley, breadcrumbs (previously soaked in a little milk) and Parmesan cheese in a basin. Season them with pepper and salt, add the butter and shalots, the yolk of an egg, or, if necessary, the whole egg, mix well, then put this stuffing in the aubergines.

Arrange them in a buttered sauté-pan, sprinkle them over with a mixture of breadcrumbs and grated cheese; bake them in a moderate oven for about an hour, dish them up, and serve with Demi-glace sauce.