Onions a l'Etoile

Ingredients

• Take a large Spanish onion
• Make a mince of beef or mutton
• macedoine of carrots
• turnips
• made with a good brown sauce
• isinglassine has been mixed

Method

1. 1

   Core the onion and cut it down in divisions like an orange.

2. 2

   Fill it with the mince, tying it to prevent falling out.

3. 3

   Make a hole in the centre and fill with a macedoine of carrots and turnips.

4. 4

   Cook and serve with mushroom puree.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 119. The excerpt below is the record exactly as published.

Onions a I'Etoile. — Take a large Spanish onion, core it with the column cutter, then cut it down within two inches of the bottom in divisions like an orange, so that it has somewhat the appearance of a star. Make a mince of beef or mutton in the usual way, flavour it highly and fill in the onion with it, tying the onion round to cook it, to prevent the mince falling out. Make a hole in the centre of the mince and put in a macedoine of carrots and turnips, cut in Julienne strips, made with a good brown sauce in which isinglassine has been mixed

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