Stuffed Onions à la Moscovienne

Ingredients

• eight to ten medium-sized onions
• about half its quantity of mushrooms
• a handful of breadcrumbs
• a little Espagnole sauce
• a small piece of butter

Method

1. 1

   Peel onions, parboil in salted water with butter, drain, and cool.

2. 2

   Scoop out centers, chop finely with mushrooms.

3. 3

   In a stewpan, mix with breadcrumbs, season, moisten with Espagnole sauce, and stuff onions.

4. 4

   Place on a buttered pan, sprinkle with breadcrumbs, add butter on top, and bake in a moderate oven until golden, about half an hour.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 237. The excerpt below is the record exactly as published.

Stuffed Onions a la Moscovienne. — Peel eight to ten medium-sized onions, parboil them in salted water, with a small piece of butter. Drain on a cloth, and cool. Carefully scoop out the centre part of each onion, and chop very fine, with about half its quantity of mushrooms. Put it in a stewpan, with a handful of bread- crumbs, season with pepper, salt, and a little grated nutmeg, moisten with a little Espagnole sauce

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