| Take six small onions, remove
the centers with an apple-corer. 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 one tablespoon
of grated Parmesan cheese, the yolks of two hard-boiled eggs. Mix well
together, then add some fine-chopped parsley, a pinch of sugar, salt and
pepper, and the yolk of one raw egg; mix again well, and then stuff the
onions with the mixture.
Then 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:
Chop up fine some pickles,
capers, and pickled pepper, and add one-half cup of water. When these are
cooked, add one tablespoon of butter and cook a little while longer, then
pour over the onions and serve.
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