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Eggplant, Turque

Cut in two lengthwise three small sound eggplants, crisscross the meat inside, without cutting skin, then fry in boiling fat, cut side down, twelve minutes; lift up, lay on a cloth, cut side down, and let drain for ten minutes. With a teaspoon scoop out the meat, leaving the shells intact. Finley chop meat and keep on a plate. Heat two tablespoons oil in a saucepan, add one finely chopped white onion and gently brown five minutes, then add two ounces raw rice with half bean finely chopped garlic; lightly brown five minutes, stirring once in a while. Add egg-plant meat with two gills tomato sauce, half teaspoon salt, three saltspoons pepper and saltspoon nutmeg; mix well, cover pan, set in oven forty-five minutes. Remove, add two egg yolks, thoroughly mix, sprinkle half teaspoon salt in the eggplant shells, then fill with the preparation. Sprinkle a little bread crumbs over, place on a tin, arrange a few bits butter over each, set in oven fifteen minutes. Remove, dress on a dish with a folded napkin and serve.