Chapter XVII · Roasts and Salads · No. 1944
1944—Sage and Onions Stuffing (for Turkeys, Ducks and Geese)
Bake four large onions in the oven with their skins on. This done, peel them and finely chop them; fry them in butter with a pinch of dry green chopped sage. Add bread-crumbs, soaked in milk and pressed, equal in weight to the onions, and half the weight of chopped veal fat.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1944, p. 606. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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