In another wonderful culinary exchange Olney tries, with great difficulty, to get the precise recipe for stuffed baked onions. "My original notes for this stuffing called only for the chopped insides of the onions, garlic, anchovy and seasoning," he writes. "I figured it needed some body so I asked Lulu to go over it again. She began by saying 'I always make stuffed onions when I have leftover roast lamb at hand.'" But, protests Olney, the last time she cooked onions she had used anchovies, not meat. "Oh, did I?" replies Lulu. "Well, of course." Before she has finished, egg and wine suddenly come into the recipe as well.