Spanish Onions

Ingredients

• two tablespoons of flour
• two tablespoons butter
• two tablespoons chopped onion
• two tablespoons sliced olives
• two tablespoons raisins
• one tablespoon chopped sour pickle
• one tablespoon parsley
• two tablespoons chopped nuts
• one-half cup bread crumbs
• one-half cup cooked chicken, pork or veal
• one teaspoon salt

Method

1. 1

   Brown flour in butter; add onion, olives, raisins, pickle, parsley, nuts, bread crumbs, chicken, and salt.

2. 2

   Fill boiled onions with this mixture, pile high, place cheese on top, and bake.

3. 3

   Serve with sauce made of butter, flour, lemon juice, water, and parsley.

As published

This recipe was extracted from California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 13. The excerpt below is the record exactly as published.

Spanish Onions Brown two tablespoons of flour in two table- spoons butter; add two tablespoons chopped on- ion, two tablespoons sliced olives, two table- spoons raisins, chopped sour pickle, one table- spoon ])arsley, two tablespoons chopped nuts, (me-half cup bread crumbs, one-half cup cooked chicken, pork or veal, one teaspoon salt. Fill 106 MEXICAN-SPANISH RECIPES onions that have been boiled tender, and cen- ters removed — pile higli — put large lump cheese on top and bake. Serve with sauce made of one tablespoon buttei-, one tablespoon flour, two ta- blespoons lemon juice, one-half cup water and finely chopped parsley. Spanish Stuffed Potatoes Rub lard on large smooth potatoes. Bake un- til soft; cut off a slice and cut out center of po- tatoes, add two tablespoons butter

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