Peel and slice some mild onions, (ten or twelve, in proportion to their size,) and fry them in fresh butter; draining them well when you take them up. Then mince them as fine as possible. Beat four eggs very light, and stir them gradually into a pint of milk, in turn with the minced onions. Season the whole with plenty of grated nutmeg, and stir it very hard. Then put it into a deep, white dish, and bake it about a quarter of an hour. Send it to table as a side dish to be eaten with meat or poultry. It is a French preparation of onions, and will be found very fine.