Eggplant Stuffed and Baked

Divide some small eggplants, each one in two, without peeling them; score and fry, then drain and empty out the center with a spoon, leaving a layer a quarter of an inch thick against the peel. Chop up the parts that have been removed, adding as much soaked and well-pressed bread-crumbs, and a clove of crushed garlic; cook the preparation for a few moments, season with salt, pepper and nutmeg, and remove from the fire until it loses its greatest heat, then finish with a few raw egg-yolks and chopped parsley. Fill the interior of the halved eggplants with this, smooth the tops and range them on a baking sheet; pour over plenty of oil and cook in a slack oven. When a fine color dress them on an espagnole sauce (No. 414) reduced with tomato sauce (No. 549) and run through a fine sieve.