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Stuffed Onions for Tournedos à la

Moscovienne. Peel eight to ten medium-sized onions; parboil them in salted water with a small piece of butter.

Drain on a cloth and cool. Carefully scoop out the centre part of each onion, and chop very fine with about half its quantity of mushrooms. Put the chopped onion and mushrooms in a stewpan with a handful of breadcrumbs. Season with pepper, salt, and a little grated nutmeg; moisten with a little Espagnole sauce; mix well, and stuff the centre of the onions with this sauce. Place them in a buttered sauté-pan; sprinkle the top with fresh breadcrumbs; put a small piece of butter on each one, and bake in a moderate oven a golden colour. Time to bake, about half an hour.

Tournedos de Bœuf à la Napoléon. (Little Fillets of Bœuf à la Napoléon.) Ingredients.

Two to three pounds of Fillet of Beef.

Two ounces of Butter.

Four ounces of Calf's Liver.

One ounce of Foie-gras.

Two ounces of cooked Tongue.

One ounce of fat Bacon.

One Shalot (finely chopped).