969. Fried Onions.
—Peel, pare, and slice round-shaped, four medium-sized onions. Lay them first in milk, then in flour, and fry them in very hot fat for eight minutes. Lift them up and lay them on a cloth to dry. Serve on a dish with a folded napkin, with a little fried parsley.
970. Stuffed Onions.
—Peel six medium-sized Spanish onions; empty out the centres with a vegetable-scoop; parboil them for three minutes, and turn them upside down on a cloth to drain. Fill the insides with sausage forcemeat ([No. 220]). Line the bottom of a sautoire with a piece of lard skin, and one carrot and one onion, both cut up; lay the onions on top, and moisten with half a pint of broth ([No. 99]). Cover with a buttered paper; then put it in the oven to glaze for forty minutes, taking care to baste frequently. Place them in a hot dish; strain the gravy over them, and serve.
971. Minced Onions.
—Peel and pare three medium-sized onions; cut them in two, and mince them into fine slices. Place them in a sautoire, with half an ounce of butter, and let them get a good golden color on the stove for ten minutes, tossing them briskly. Place them in a bowl, and use when required.
972. Glazed Onions for Garnishing.
—Select one quart of small onions; peel the sides only, and pare the roots neatly, being careful not to cut them. Place them in a sautoire with half an ounce of clarified butter, and sprinkle them with half a pinch of powdered sugar. Glaze them in a slow oven for fifteen minutes; place them in a stone jar, and use for garnishing when required.
973. Sorrel au Maigre.
—Pick off the stems from half a peck of sorrel; wash it in several waters, drain, and chop up with a head of well-cleansed lettuce. Add half a bunch of chervil, and chop all together very fine. Place all in a saucepan, stir well together on the hot stove for three minutes, and then place it in the oven until the vegetables are well dissolved; then add an ounce and a half of butter, and stir again for about ten minutes, or until the sorrel is reduced to a pulp. Season with a pinch of salt and half a pinch of pepper, and pour into it a thickening of two egg yolks and half a cupful of cream; stir well, without boiling, and serve.