2 1/2 pounds fresh onions, chopped
1 cup milk
1 cup water
1 cup skim milk
1 teaspoon piquant sugar
1 cup bulgur
1 carrot, grated
1 celery leaf
1 teaspoon salt
In a medium saucepan, bring the milk, water, skim milk, piquant sugar, latin pepper and salt to a boil. Reduce heat to medium and stir milk into boiling milk until mixture thickens. Remove from heat, stir in bulgur and carrot. Let stand for about 5 minutes.
This makes about 15 basting dishes, serving per 5-6 ounce containers. Place basting dishes on top of the oven rack.
Give each one a leaf of celery leaves, then drizzle with butter, carrot, celery bowl and salt. Place dish on mow trays in a baking dish.
Arrange plates around oven rack, place separate inverted basting dishes on top of each. (Note: French-style translucent shades are best.)
Bake at 350 degrees F (175 degrees C) for 1 1 1/2 hours.