ONIONS "ALLA VENEZIANA"
Take six small onions, remove the centers with an
apple−corer. Boil them for a few moments, drain them, and
stuff them with the following: Take a piece of
bread, dip it in milk, squeeze out the milk, and mix the bread
with one tablespoon of grated Parmesan cheese, the
yolks of two hard−boiled eggs. Mix well together, then
add some fine−chopped parsley, a pinch of sugar,
salt and pepper, and the yolk of one raw egg; mix again
well, and then stuff the onions with the mixture.
Then dip them in flour and in egg, and fry them in lard. Put
them on a platter and serve with a piquante sauce,
made as follows: Chop up fine some pickles, capers, and
pickled pepper, and add one−half cup of water. When
these are cooked, add one tablespoon of butter and cook
a little while longer, then pour over the onions and serve.