Onions Farced à la Banville from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Blanch some peeled medium sized Spanish onions and put them in a saucepan with enough light stock to cover them, and boil them till tender; take them up and stamp out the insides, as if coring them...
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- Stove
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Ingredients
- pepper
- salt
- onion
- butter
- flour
- egg
- spanish onions
- onions
- white meat
- rabbit
- poultry
- eschalots
- milk
- game
- raw yolks of eggs
- cream
- white breadcrumbs
- herbs
- whole egg
- veal
- chicken
- button mushrooms
- pork
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