Onions, White or Bermuda—Stuffed

Take either common white onions or Bermudas of medium size, each weighing about three ounces; plunge those selected into boiling water for two minutes, then drain and peel off the outer skin; empty the insides with a vegetable spoon (Fig. 91), blanch for a few moments, drain and stuff them with chicken forcemeat (No. 79), incorporating as much cooked fine herbs (No. 385); bestrew the tops with bread-crumbs, pour butter over and lay them in a sautoir lined with fat pork; moisten to a third of their height with broth (No. 194a), then cook until they attain a color in a moderate oven; dress on a half-glaze sauce (No. 413) and serve.