Take six small onions, remove the centers with an apple-corer. Boil
them for a few moments, drain them, and stuff them with the following:
Take a piece of bread, dip it in milk, squeeze out the milk, and mix
the bread with one tablespoon of grated Parmesan cheese, the yolks of
two hard-boiled eggs. Mix well together, then add some fine-chopped
parsley, a pinch of sugar, salt and pepper, and the yolk of one raw
egg; mix again well, and then stuff the onions with the mixture. Then
dip them in flour and in egg, and fry them in lard. Put them on a
platter and serve with a piquante sauce, made as follows: Chop up fine
some pickles, capers, and pickled pepper, and add one-half cup of
water. When these are cooked, add one tablespoon of butter and cook a
little while longer, then pour over the onions and serve.