ONIONS
(Venetian style)
Remove the centres of 6 small onions. 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 1 tablespoon of grated Parmesan cheese, the yolks of 2 hard-boiled eggs. Mix well together, then add some fine-chopped parsley, a pinch of sugar, salt, and pepper, and the yolk of 1 raw egg; mix again well, and then stuff the onions with the mixture. 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 peppers, and ½ cup of water. When these are cooked, add 1 tablespoon of butter and cook a little while longer, then pour over the onions and serve.