2 large Spanish onions, or 6 good-sized Bermuda onions, or 6 ordinary white-skinned onions

1/2 pint boiled rice

1/2 pint chopped almonds and pecans, mixed

1 teaspoonful salt

1 saltspoonful pepper

1 raw egg

Put the onions, without peeling, into a saucepan of boiling water; add half the salt and boil for half an hour. Drain and dry. Remove the outside skin, and, with the handle of a teaspoon, take out the centre, saving it for the sauce. Mix the nuts, rice, seasoning and egg; fill this into the onions; stand them in a baking-pan, brush with melted butter and bake in a moderate oven for half an hour. Chop very fine the portion that you have taken from the centre, press it through a sieve; add this pulp to a half pint of hot white sauce and pour it into a sauceboat. Serve the onions on a platter; pass the sauce. Bread-crumbs may be substituted for rice and a tablespoonful of parsley added.