Eggplant a la Duperret-Broiled

Peel some eggplants, cut them up into three-eighths of an inch thick slices, each one to be three inches in diameter; season with salt, pepper, oil and vinegar, and let marinate for two hours, then drain off and dry; baste over with oil and broil them on a slow fire; dress with maitre-d'hotel butter (No. 581) poured over.

Eggplant can also be prepared by cutting it up three-quarters of an inch in thickness and three inches in diameter; score and besprinkle with fine salt; leave for one hour, then wipe dry and season with salt and black or red pepper, pour over a little oil, and turn them frequently before broiling to a fine color on a slow fire. Fry a little well-chopped shallot, mushroom and parsley in butter, season with salt and pepper, add a little espagnole sauce (No. 414), and lemon juice. Dish up the eggplant and pour the sauce over after incorporating a small piece of fresh butter.