{"id":5757,"slug":"stuffed-egg-plant","title":"Stuffed egg plant.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Three tablespoonfuls of sweet butter","one-half cupful of fresh bread crumbs","one cup of bouillon","the breast or leg of a cooked chicken chopped very fine","one egg","one-half glass of white wine","one pony of sherry wine","one tablespoonful of flour","salt and pepper","a little grated nutmeg","three egg plants","two spoonfuls of butter","a spoonful of olive oil","small bits of butter","one spoonful of flour","one spoonful of butter","fresh bread crumbs"],"ingredients_norm":["sweet butter","cupful of fresh bread crumb","bouillon","breast or leg of cooked chicken chopped very fine","egg","white wine","pony of sherry wine","flour","salt and pepper","little grated nutmeg","egg plant","butter","olive oil","bits of butter","fresh bread crumb"],"steps":["Cut three egg plants in two lengthwise, and scoop out the centers, leaving the shell a half inch thick.","Soak half a cup of bread crumbs in a little stock or bouillon for five minutes.","Then add the chicken, two spoonfuls of butter, the egg, well beaten, and the chopped centers of the egg plant.","Season, fill the egg plant shells.","Sprinkle with fresh bread crumbs, put small bits of butter on top.","Set in pan with a spoonful of olive oil, pour in the rest of the bouillon and white wine, and bake in a moderate oven.","Serve on hot dishes, with the following sauce.","Heat one spoonful of flour with one spoonful of butter, add the sherry wine and a cupful of the broth from the pan in which the egg plant was baked, and cook for five minutes.","Pour the sauce around the egg plant."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w95:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.8,"content_hash":"83666a78341299e4031fdd825d4ec6d7daa5210b5f33c56843f65d2137bd371d","created_at":"2026-08-02T16:46:28Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/stuffed-egg-plant"}