Small Onions à la Bruxelles

Petits Oignons à la Bruxelles

Method

Take two or three dozen small onions, peel and blanch them, and put them into a stewpan with half a pint of cream and two ounces of fat and lean raw ham or bacon cut up in little dice shapes; well wash a crisp lettuce, and shred it finely, and sprinkle over it a little pepper and salt and a very slight dust of nutmeg, and place it on the top of the onions, put a well-buttered paper over it, and cover the pan over with the lid, and let it simmer for about one hour, then add to it three raw yolks of eggs that have been mixed with a tablespoonful of white wine and four tablespoonfuls of Veloute sauce, shake the pan about over the fire after adding the yolks, and when the mixture has thickened, turn it out on to a hot dish, and brown the top with the salamander, and garnish it round with a border of plainly boiled sparghetti that is lightly sprinkled with grated Parmesan cheese, and serve very hot.

Sparghetti is a kind of maccaroni.

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