Onions à la Muscovite.—Blanch the onions as above, allowing them, however, to remain in the blanching water till they are quite half cooked, then drain them and leave them till perfectly cold. Now remove the centre with a column cutter, or scoop it out with a teaspoon, being careful not to cut it through, then mince these centres with half their bulk of mushrooms and a small spoonful of freshly made breadcrumbs, put this all into a pan with a little good espagnole sauce, and pepper, salt, and a very little nutmeg, and stir it all over the fire till of a nice consistency; then fill up the onions with the mixture, dust the top with breadcrumbs, put a tiny pat of butter, or well clarified dripping, on each, and bake in a moderate oven till nicely coloured. Serve very hot.