Onions, Hongroise

Ingredients

• a large Bermuda onion
• half a pound of fresh cream cheese
• a pint of sweet cream
• a large can of pimentos
• a teaspoonful of paprika

Method

1. 1

   Chop the onion fine, cover with water, and cook until tender.

2. 2

   Drain and add cream cheese, sweet cream, pimentos, and paprika.

3. 3

   Serve in a chafing dish without salt.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 66. The excerpt below is the record exactly as published.

Onions, Hongroise Camembert cheese crackers Coffee DINNER Toke Points on half shell Potage Esau Shrimps with mushrooms Rack of lamb, mint sauce String beans Potato croquettes Chiffonnade salad Peach Melba Assorted cakes Coffee Rolled veal, Huguenin. Cut four thin slices of veal and flatten out smoothly. Chop fine two young green onions and two slices of bacon; and crush and chop fine, half of a clove of garlic, add a little pepper, and spread over the veal, roll up tight and tie with a string. In a saucepan put a piece of butter the size of an egg, and the veal, and simmer for three-quarters of an hour, basting frequently. Before serving season with salt and sprinkle with parsley. Shrimps with mushrooms. Fry two cups of shrimps and half a cup of fresh mushrooms in plenty of butter Season with nutmeg, salt and pepper, and the juice of half a lemon. Add two spoonfuls of tomato sauce, half a cup of stock, and a few bread crumbs. Sprinkle with chopped parsley. Onions, Hongroise. Chop fine a large Bermuda onion, cover with water, and cook until tender. Drain, add half a pound of fresh cream cheese, a pint of sweet cream, a large can of pimentos, and a teaspoonful of paprika

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