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Large Bermuda onions, 6 or 8,

Minced cold chicken,

Butter,

Fine bread-crumbs,

Salt and pepper,

White sauce.

Peel and wash the onions and arrange them in a bake-dish; cover with boiling water slightly salted. Cook for half an hour, or until a wire will easily pierce them. Transfer the dish to the table, and with a sharp thin blade extract the hearts of the onions without breaking the outer walls.

Fill the cavity with forced meat made of minced cold chicken and fine bread-crumbs seasoned with pepper and salt, and moistened with melted butter. The forced meat should be very soft.

Strew crumbs over the top, pour a rich white sauce into the dish until it almost touches the tops of the onions, cover, and bake for half an hour, then brown delicately.