Stuffed Onions as Garniture

Name: Stuffed Onions as Garniture
Ingredients: 8 or 10 medium-sized onions; a small piece of butter; in salted water; half its quantity of mushrooms; a handful of breadcrumbs; a little grated nutmeg; moisten with a little Espagnole sauce

From How to cook vegetables, 1911

Baking time is about 20 minutes.

Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 62. The excerpt below is the record exactly as published.

Stuffed Onions as Garniture. Peel 8 or 10 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 stew-pan with a handful of breadcrumbs, 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.