Home › Vegetables › Deviled Green Onions

Deviled Green Onions

Peel, trim and cut into inch lengths 2 bunches of green onions. Cook them in I pint of veal stock until tender. Make I cupful of white sauce, using equal quantities of stock and milk; when smooth and thick add to this 2 finely chopped gherkins, 1/3 of a teaspoonful of dry mustard and 2 well-beaten egg yolks and take from the fire. Have ready 3 or 4 slices of dry toast arranged in a shallow buttered dish, pour over it half of the sauce; add the drained onions, then the remainder of the sauce. Cover with a layer of buttered crumbs and brown in a quick oven.