(2764). Onions Boiled, Hollandaise Or Soubise Sauce (Oignons Bouillis, Sauce Holland- Aise Ou Soubise)

Peel medium-sized onions, each one weighing two ounces; boil them in salted water, and when done, drain, wipe carefully, and dress them in clusters or in a row, covering over with Hollandaise sauce( No. 477) or a well-buttered soubise sauce (No. 543).

(2765). Onions Braised (Oignons Braises)

Peel eighteen onions, weighing an ounce and a half each, being careful not to break them; cut off the stalks and roots and make a crosswise incision on the root end; saute them in butter or fat with salt and a pinch of sugar, browning slightly; then range them in a sautoir with bards of fat pork; moisten with a little veal blond stock (No. 423), just sufficient to cover, and cook slowly while reducing the liquid. Dress in a vegetable dish and pour the stock over, or else cover with matelote sauce (No. 498), having reduced it with the stock.

(2766). Onions, White Or Bermuda - Stuffed (Oignons Blancs Ordinaires Ou D'Espagne Farcis)

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.