Large Bermuda onions, 6 or 8,
Minced cold chicken,
Salt and pepper,
Peel and wash the onions and arrange them in a bake-dish; cover with boiling water slightly salted. Cook for half an hour, or until a wire will easily pierce them. Transfer the dish to the table, and with a sharp thin blade extract the hearts of the onions without breaking the outer walls.
Fill the cavity with forced meat made of minced cold chicken and fine bread-crumbs seasoned with pepper and salt, and moistened with melted butter. The forced meat should be very soft.
Strew crumbs over the top, pour a rich white sauce into the dish until it almost touches the tops of the onions, cover, and bake for half an hour, then brown delicately.