Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a pound of mushrooms prepared as before
- a tablespoonful of rich cream
- two large spanish onions
- three heaping tablespoonfuls of grated bread crumbs
- salt
- pepper
Directions
Take two large Spanish onions, wash and skin and tie them to prevent breaking. Put them into a saucepan over the fire, cover with boiling water, cook until they can be pierced with a broom straw--from two to three hours, according to size. When done, drain and carefully take out the centers, leaving about a quarter of an inch for the shell. Have ready a stuffing made from a quarter of a pound of mushrooms prepared as before. Put these and the centers of the onions into a chopping bowl and chop very fine. Cook them together until the moisture from the onions has almost evaporated, then add a generous heaping tablespoonful of butter, a tablespoonful of rich cream, and three heaping tablespoonfuls of grated bread crumbs, salt and pepper to taste. Fill the onion shells with this mixture, smooth the tops nicely, sprinkle with bread crumbs, brush with egg and a little butter. Put in the oven and brown about ten minutes, and serve with the following sauce: Rub a generous heaping tablespoonful of butter and a heaping tablespoonful of flour together. Put a small teacup of milk into a saucepan on the fire, when hot stir in the butter and flour and a quarter of a pound of mushrooms prepared as before and chopped very fine, season with salt and pepper to taste. Place the onions on a platter and pour the sauce around them, garnish with parsley and serve.