Previllot Salpicon

Have eight ounces of fresh raw mushrooms, twelve ounces of egg-plant and one ounce of onions all cut into small squares; place three ounces of butter in a saucepan to heat, then lay in the onions to fry lightly first, add the egg-plant and later the mushrooms with a mite of garlic. Moisten with a half-glaze sauce (No. 413) and white wine, despumate, reduce and lastly add some chopped parsley.