Recipe - French Stuffed Onions

HELEN JOLLY (MDFD30E)
6 Bermuda onions; peel
One half pound Raw veal
2 sl Bacon; dice
Salt and pepper
Cayenne
One half cup Dairy sour cream
1 tablespoon Celery; chop fine
2 tablespoon Chives; chop
2 tablespoon Parsley; chop
1 cup Soft bread crumbs
Butter or margarine
1 cup Meat bouillon or consomme

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