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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.

From: Simple Italian Cookery [EBook #6385] 
Author: Antonia Isola 
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