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page 126
is rubbed with butter as well, place it in a deep pan, and roast in a moderately
hot oven, occasionally rubbing the lemon over it, to cause it to roast rosy in
color.
Sauce may be made of its dripping fat after the style described in the foregoing
recipe, No. 1.
Serve this roast in a large oval tray or plate, garnished with suitable and
fancy vegetable.
3. ROAST QUAIL WITH EGGPLANT
PATLIDJANLI BELDIRJIN KEZARTMA.
Ingredients:
Quails.... 6 (any other small fowl if so desired).
Eggplants ..................... 6, large and round.
Butter .....In quantity required to rub over fowls.
Salt and pepper, to taste.
Method:
Clean the fowls properly and trim well, rub inside and out with butter and
season to taste. Then empty the eggplants by taking out the seedy parts, from
one end, and after placing the birds in the hollows of the eggplants, arrange
these side by side, in a deep flat pan, and leave in a moderately hot oven until
the eggplants are well baked.
Serve hot with its own gravy.
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