Stuffed Onions from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Take a half dozen fine, large Spanish Onions, and put them in hot ashes to roast. When they are sufficiently cooked, which will be in about half an hour, take them out of the ashes, dust off, and p...
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Ingredients
- ½ Dozen Large Spanish Onions
- Bread Crumbs
- A Tablespoonful of Butter
- ½ Pound of Chaurice
- A Cupful of Bread, Wet and Squeezed
- An Inch of Ham
- A Sprig Each of Thyme, Parsley and Sweet Marjoram
- A Bay Leaf
- Salt
- Pepper
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