Farce à la Sauge (Sage Stuffing, for Turkeys, Ducks and Geese)

Ingredients

• 4 large onions
• butter
• sage
• breadcrumb
• milk
• chopped veal fat — half the weight of the onions

Instructions

1. Bake the 4 large onions in the oven in their skins.
2. When they are cooked, peel them and chop them finely.
3. Toss the chopped onions in butter with a pinch of chopped sage, fresh or dried.
4. Soak breadcrumb in milk, squeeze it out, and add it in the same weight as the onions.
5. Add chopped veal fat, half the weight of the onions.