Onions (Venetian style)

Ingredients

• 6 small onions
• Take a piece of bread
• 1 tablespoon of grated Parmesan cheese
• the yolks of 2 hard-boiled eggs
• fine-chopped parsley
• a pinch of sugar
• salt, and pepper
• the yolk of 1 raw egg
• piquante sauce made as follows

Method

1. 1

   Remove centers of onions, boil briefly, drain, stuff with mixture of bread soaked in milk, Parmesan cheese, yolks of hard-boiled eggs, parsley, sugar, salt, pepper, and raw egg yolk.

2. 2

   Dip in flour and egg, fry in lard.

3. 3

   Serve with piquante sauce made from pickles, capers, peppers, and water, cooked with butter.

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 22. The excerpt below is the record exactly as published.

tablespoon of grated Parmesan cheese mixed with 2 hard-boiled eggs and chopped parsley. Boil them first, then roll them in flour and fry them in oHve-oil or butter. Then put them in a baking-dish with ]/2 tablespoon of grated Parmesan cheese and i tablespoon of melted butter. Put them in the oven and bake until golden. ONIONS (Venetian style) *Femove the centres of 6 small onions. Boil them for a few moments, drain them, and stuff them with the following: Take a piece of bread, dip it in milk, squeeze out the milk, and mix the bread with i tablespoon of grated Parmesan cheese, the yolks of 2 hard-boiled eggs. Mix well to- gether, then add some fine-chopped parsley, a pinch of sugar, salt, and pepper, and the yolk of i 68 Allied CooKery raw egg; mix again well, and then stuff the onions with the mixture. Dip them in flour and in egg, and fry them in lard. Put them on a platter and serve with a piquante sauce made as follows

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