Source: Cuisinons avec les Fermières des Iles de la Madeleine, Fédération 21, Cercle des Fermières du Québec, 1980 (?).
150 ml of vegetable oil
1/3 cup of finely chopped onion
1 kg of ground seal
1 egg
5 ml of salt
2 ml of pepper
2 ½ cup of sliced onions
2 tbsp of cooking oil or butter
450 ml of demi-glace or brown meat stock
Cook chopped onions in oil or butter, then cool.
Add to ground seal meat.
Bind with the egg and season with salt and pepper.
Shape into meat balls and flatten.
Cook in a pan with oil over low heat.
In another pan, brown the sliced onions in oil.
Top steaks with those onions.
Glaze with demi-glace or brown sauce.
Serve with mashed potatoes and/or mixed vegetable
