Recipe - Creole Turkey Soup

1 One half pound Ground veal
3 lg Eggplants
2 md Onions; chopped
2 tablespoon Butter
1 tablespoon Tomato paste
Salt & pepper to taste
3 tablespoon Parsley; chopped
4 ounce Dry white wine
4 tablespoon Olive oil
Fine bread crumbs
1 Whole egg; slightly beaten
Parmesan cheese

SAUCE
1 Three fourths cup Milk
One fourth cup Sherry
3 tablespoon Butter; melted
2 tablespoon Flour
1 Egg yolk
1 pn Nutmeg

Saut‚ onions in butter; add ground veal and saut‚ until browned. Add
tomato paste, parsley. salt and pepper and wine Cover skillet; simmer until
meat is well cooked and juices have been almost absorbed. Meanwhile, cut
eggplants into 3/8 inch slices; fry in olive oil in another skillet until
golden brown.

To the meat and onion mixture add 3 tablespoons bread crumbs and 1 egg,
mixing well.

Butter a casserole; sprinkle the bottom with fine bread crumbs. Put a
layer of eggplant slices over the crumbs; then put half the meat mixture on
the eggplant and liberally sprinkle the meat mixture with cheese. Add
another layer of eggplant, the remaining meat and again sprinkle with
cheese. Top with a third layer of eggplant.

Prepare the sauce: Bring milk to a boiling point, add melted butter and
sherry. Thicken by adding flour, salt and pepper to taste and a pinch of
nutmeg, stirring constantly to keep smooth and free of lumps.

Pour the sauce over the eggplant and meat in the casserole, then sprinkle
with cheese and bread crumbs; dot with butter. Bake uncovered in a 350
degree oven for 45 minutes, until golden brown.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.