Stuffed Bermudas

Ingredients

• Large Bermuda onions, 6 or 8
• Minced cold chicken
• Butter
• Fine bread-crumbs
• Salt and pepper
• White sauce

Method

1. 1

   Peel and wash the onions, arrange in a bake-dish, cover with boiling salted water, and cook for half an hour until tender.

2. 2

   Extract the hearts without breaking the outer walls.

3. 3

   Fill with minced chicken and bread-crumbs seasoned with salt and pepper, moistened with melted butter.

4. 4

   Strew crumbs over the top, pour in white sauce until it almost touches the tops, cover, and bake for half an hour, then brown delicately.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 39. The excerpt below is the record exactly as published.

STUFFED BERMUDAS Large Bermuda onions, 6 or 8, Minced cold chicken, Butter, Fine bread-crumbs. Salt and pepper. White sauce

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