| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
French |
Meats, Vegetables |
6 |
Servings |
INGREDIENTS
|
|
HELEN JOLLY (MDFD30E) |
| 6 |
|
Bermuda onions; peel |
| 1/2 |
lb |
Raw veal |
| 2 |
sl |
Bacon; dice |
|
|
Salt and pepper |
|
|
Cayenne |
| 1/2 |
c |
Dairy sour cream |
| 1 |
tb |
Celery; chop fine |
| 2 |
tb |
Chives; chop |
| 2 |
tb |
Parsley; chop |
| 1 |
c |
Soft bread crumbs |
|
|
Butter or margarine |
| 1 |
c |
Meat bouillon or consomme |
INSTRUCTIONS
Parboil onions for 10 minutes. Scoop out centers. Saute chopped centers,
veal and bacon. Add remaining ingredients except butter and bouillon. Stuff
onions; dot with butter. Bake with bouillon in a shallow baking dish in a
preheated 400` oven for 45 minutes.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
VGHC42A@prodigy.com (MRS WALDINE R VAN GEFFEN) on Aug 18, 1997
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