No. 643 — Stuffed Onions

Wipe several very large onions clean without peeling off their skins. Lower into boiling water for a few minutes, remove and cool. Peel the outer layers and carefully cut out the interiors with a sharp knife, leaving each onion wall intact.

Finely chop the removed onion flesh, cook it in a saucepan with ¾ glass of cream until soft, then rub through a sieve.

Scrape or very finely chop ½ Russian pound of chicken breast fillet or tender lean mutton, veal or beef, and pound it in a mortar. Add two eggs, ½ cup of cream, salt, a little pepper, melted butter, nutmeg and a little crushed rusk. Mix with the cooked onion flesh.

Stuff the onion shells, cover them with thin slices of bacon fat and tie with string. Set side by side in a saucepan, add barely enough stock to cover and cook until thoroughly tender.

Serve with caper or sardelle sauce No. 477.