Onion Farci

Ingredients

• 6 large white Spanish onions
• 1 pint of chicken or veal broth
• a small piece of butter
• Vs teaspoonful beef extract

Method

1. 1

   Peel onions and scoop out the centers.

2. 2

   Cook in boiling water for 5 minutes, then cool in cold water.

3. 3

   Prepare forcemeat and fill onions.

4. 4

   Place in a pan with larding pork, add broth, cover with buttered paper, and bake, basting frequently.

5. 5

   Serve with gravy made from the pan.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 342. The excerpt below is the record exactly as published.

Onion Farcl. — Peel 6 large white Spanish onions, scoop out the center with a vegetable cutter, place them in a saucepan, cover with boiling water, cook 5 minutes; remove and lay them for a few minutes in cold water. Prepare a veal or chicken forcemeat, drain the onions, and fill them with the forcemeat. Cover the bot- tom of a deep round pan with thin slices of larding pork, lay the onions side by side on top the pork, add 1 pint of chicken or veal broth, cover them with buttered paper, place the pan in the oven, and bake, basting frequently, till done. Serve the onions on a hot dish, remove the fat from the gravy, add Vs teaspoonful beef extract and a small piece of butter

Cook this with the app: pantry check, scaling, and the assistant.