Take six onions. Take out the centers with an apple-corer and fill
them up with the following stuffing: One tablespoon of grated Parmesan
cheese mixed with two hard-boiled eggs and chopped parsley. Boil them
first, then roll them in flour and fry them in olive-oil or butter.
Then put them in a baking-dish with one-half tablespoon of grated
Parmesan cheese and one tablespoon of melted butter. Put them in the
oven and bake until golden.