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Stuffed Eggplant with Anchovies

Cut in two lengthwise three small, very sound, fresh eggplants. Criss-cross the meat of the plant without spoiling the skin, then plunge in boiling fat, cut side downward, and fry ten minutes. Remove and place on a cloth, cut side downward, and drain ten minutes. Scoop out meat from them, remove the seed and chop the meat very fine.

Heat a tablespoon melted butter in a saucepan, add one finely chopped onion, lightly brown five minutes, then add the chopped eggplant, twelve small anchovies cut in small pieces, half bean chopped garlic, half teaspoon finely chopped parsley, half teaspoon chopped chervil, half teaspoon salt and three saltspoons pepper. Sharply stir and then cook ten minutes, stirring meanwhile; add six tablespoons bread crumbs and two egg yolks; mix well and cook five minutes more. Then with this preparation fill the six half shells. Smooth the surface, sprinkle a little bread crumbs over, place a few little bits butter on top of each, place on a tin, then set in oven fifteen minutes. Remove, dress on a hot dish and serve.