Eggplant in Cases a la Morton

Butter some cases, either of paper or china; cover the bottom of each with a slice of peeled eggplant an eighth of an inch thick, and around with small bands of the same, exactly like an apple charlotte; cut up the remainder of the plant in squares, and fry them colorless in butter, then drain. Chop up as much cooked chicken meat as eggplant, and mix both together with mushrooms, truffles and chopped parsley, seasoning with salt, pepper and nutmeg, adding a very little thick allemande sauce (No. 407). With this preparation fill the cases, smooth the tops and bestrew with bread-crumbs; pour a little oil over and push into a moderate oven; when done drain off the fat, cover over with a little half-glaze sauce (No. 413) and serve.