8 green peppers. 2 ounces butter. 2 tablespoonfuls olive oil. 2 chopped onions. 1 pint mushrooms. A little salt and white pepper. A dash of red pepper.

A dash of nutmeg. "Tomato Sauce."

3handfuls fresh bread-crumbs.

4eggs (yolks only).

1 tablespoonful chopped parsley.

Cut off one end of the peppers (with stem). Neatly remove seed and inside, which are not used. Place in salt water and soak all night.

Next day prepare stuffing as follows: Put in a saucepan the butter, oil, onions, and mushrooms. Stir and fry about ten minutes to evaporate moisture. Season and add four tablespoonfuls of the tomato sauce. Boil a little, Then add the bread-crumbs, egg-yolks well beaten, and parsley. Mix well, stir, and cook three minutes longer. When cool fill the peppers and replace ends. Put into a pan with a little water and a lump of butter. Bake three quarters of an hour, basting frequently, Place when done on a platter and pour the rest of the tomato sauce around, already made hot. Serve hot.