Onions Farced à la Banville

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 10 min Total: 10 min
Yield: 12.0 people
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (19)

for the onions

six peeled medium sized Spanish onions ↝ Onions, raw [Vegetables and Vegetable Products]
enough light stock to cover them
flour ↝ Flour, 00 [Cereal Grains and Pasta]
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
breadcrumb ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
clean boiling fat

for the purée

the pieces that were taken from the centres of the onion ↝ Onions, raw [Vegetables and Vegetable Products]
a pat of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
two raw yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
four tablespoonfuls of cream or milk ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

for the farce

six blanched game or poultry livers ↝ Game meat, elk, raw [Lamb, Veal, and Game Products]
two chopped eschalots
a quarter of a pound of chopped up cooked white meat, such as rabbit, chicken, veal or pork
four raw chopped button mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
a tablespoonful of finely chopped herbs
a little pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
two ounces of freshly made white breadcrumbs ↝ Bread, white, commercially prepared (includes soft bread crumbs) [Baked Products]
one whole egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (10)

Blanch some peeled medium sized Spanish onions and put them in a saucepan with enough light stock to cover them, and boil them till tender
Take them up and stamp out the insides, as if coring them, with a plain round cutter about one to one and a half inches in diameter
Fill up the insides of the onions with a farce prepared as below
Sprinkle them over with flour and egg, breadcrumb them, and fry them in clean boiling fat for about ten minutes
Rub the pieces that were taken from the centres of the onion through a wire sieve, and add a pat of butter, a little pepper and salt, two raw yolks of eggs, four tablespoonfuls of cream or milk, and stir together in the bain marie till the mixture thickens, then turn it out on to a hot dish
Place the onions on the top of this purée, and serve at once
Use the stock these were cooked in for soup purposes

For the farce

For farcing six onions, take six blanched game or poultry livers, remove the gall from them, and chop them up very fine
Mix them with two chopped eschalots and a quarter of a pound of chopped up cooked white meat, such as rabbit, chicken, veal or pork, four raw chopped button mushrooms, a tablespoonful of finely chopped herbs, and a little pepper and salt
Put all these into a sauté pan and sauté for about five minutes, then mix with two ounces of freshly made white breadcrumbs and one whole egg, mix up together, and use

Original Text

Onions Farced à la Banville.
(Oignons farcis à la Banville.)

Blanch some peeled medium sized Spanish onions and put them in a saucepan with enough light stock to cover them, and boil them till tender; take them up and stamp out the insides, as if coring them, with a plain round cutter about one to one and a half inches in diameter; fill up the insides of the onions with a farce prepared as below, and then sprinkle them over with flour and egg, breadcrumb them, and fry them in clean boiling fat for about ten minutes. Rub the pieces that were taken from the centres of the onion through a wire sieve, and add a pat of butter, a little pepper and salt, two raw yolks of eggs, four tablespoonfuls of cream or milk, and stir together in the bain marie till the mixture thickens, then turn it out on to a hot dish; place the onions on the top of this purée, and serve at once. Use the stock these were cooked in for soup purposes.

For farcing six onions, take six blanched game or poultry livers, remove the gall from them, and chop them up very fine; mix them with two chopped eschalots and a quarter of a pound of chopped up cooked white meat, such as rabbit, chicken, veal or pork, four raw chopped button mushrooms, a tablespoonful of finely chopped herbs, and a little pepper and salt; put all these into a sauté pan and sauté for about five minutes, then mix with two ounces of freshly made white breadcrumbs and one whole egg, mix up together, and use. This would be sufficient to serve for twelve people.

Notes

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