Onions a l’Etoile

Ingredients

• a large Spanish onion
• mince of beef or mutton
• some carrots
• turnips
• brown sauce
• isinglassine

Method

1. 1

   Core the onion and cut it like an orange.

2. 2

   Fill with minced meat, tie it, and add carrots and turnips in brown sauce.

3. 3

   Cook and serve with mushroom puree.

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 11. The excerpt below is the record exactly as published.

Onions a l’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 till it is cooked to prevent the mince falling out. Make a hole in the centre of the mince and put some carrots and turnips, cut in Julienne strips made with a brown sauce, in which a little isinglassine

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