The onion, (oignon,) can be made a good deal of either stuffed plainly, or with sheeps' kidney, as I have described in my menus : indeed whether plainly boiled, or stewed, onions rarely fail to please those who are fond of them.

A very presentable dish is "oignons au gratin" made in this way :- boil them in milk till tender; cut them up as finely as possible and mash them, pass through a wire sieve, mix the pulp well, adding a coffee-cupful of cream, or milk enriched with the yolk of an egg, pepper, and salt. Put the puree into a shallow pie-dish, strew a layer of grated cheese over the surface, and bake for a few minutes till the top takes colour. You must, of course, butter the pie-dish, and also sprinkle a little melted butter over the cheese.

Onions, if of a moderate size, can be served a la creme, a la bechamel, a l' Espagnole, etc., and are invariably acceptable with the releve when so treated.