Mix the crumbs, tomato pulp, butter, parsley, pimento, salt, egg yolks and celery. Cook for one minute. Fill each onion case carefully with the mixture. Then pour the following sauce about the onions before placing them in the oven:
White Sauce (Four portions)
2 T-butter
2 T-flour
¼ t-salt
1/6 t-paprika
1 C-milk
Melt the butter, add the flour, salt and paprika. Mix well, add the milk, and cook for one minute.
Sour Cream Biscuits (Four portions)
2 C-flour
½ t-salt
3 t-baking powder
3 T-fat
¼ t-soda
2/3 C-sour milk
Mix the flour, salt and baking powder. Cut in the fat with a knife. Add the soda to the milk, and when the effervescing ceases, add slowly to the dry ingredients. (All the milk may not be needed.) When a soft dough is formed, toss onto a floured board. Pat into shape, cut with a biscuit cutter, and place side by side on a tin pan or baking sheet. Bake fifteen minutes in a moderately hot oven.