(2768). Green Peppers Stuffed (Piments Verts Farcis)

Plunge the peppers into hot fat, leaving them in sufficiently long to be able to detach the outer skin by rubbing with a cloth; cut off the stalk ends and empty out the seeds, etc. Prepare a forcemeat with finely chopped onions and fry it in oil with as much cut-up peppers; let get cold, then mix in a quarter of a pound of cooked sausage meat (No. 68), a quarter of a pound of chopped fresh mushrooms and a little; thick tomato puree (No. 730). Put the whole into a saucepan on the fire, boil, thicken with bread-crumbs and season with salt, pepper and nutmeg; when partially cold stir in four egg-yolks. Fill the peppers with this, lay them on a baking pan covered with thin slices of fat pork, pour butter over and set in a moderate oven for fifteen minutes; dress in a circle, pouring a little light half-glaze sauce (No. 413) in the center.

(2769). Sweet Peppers Sauted (Piments Doux Sautes)

Plunge the sweet peppers in hot fat, or broil them, to be able to remove the light skin; divide each one in two, cut away the hard parts and saute slowly in oil, cooking them at the same time; season with salt, prepared red pepper (No. 168), finely chopped shallot and parsley; dress in a vegetable dish and serve. Instead of fresh sweet peppers canned ones can be substituted, these being imported from Spain.