Piments Verts Farcis Aux Crevettes A L'indienne - Green Peppers Stuffed With Shrimps, Indian Fashion

Remove the skin from the peppers, and prepare the following stuffing:

Chop fine 2 onions and I green pepper; fry in butter without browning, add I quart of boiled rice; season with salt and I teaspoonful of curry powder; moisten with I gill of broth, add 24 peeled shrimps cut in small pieces, and fill the peppers with this preparation. Finish as other stuffed peppers.

Piments Rouges Farcis A La D'uxelle, A La Chinoise - Stuffed Red Peppers, D'uxelle Style, Chinese Fashion

Proceed as indicated for Stuffed Green Peppers. These peppers are generally used canned; they are imported from Spain.

Piments Rouges Sautes A L'espagnole - Sweet Peppers Sauted, Spanish Style

Heat some oil (or butter) in an omelet pan, throw in the peppers, cut in pieces about I inch square; season with salt. Whendry, add a little chopped shallots, toss for a few seconds, remove the fat, then add a little brown sauce and chopped parsley.

Poireaux Braises Au Jus Et Au Parmesan - Leeks Braised With Gravy And With Parmesan Cheese

Procure some young and tender leeks, clean and soak them for a few hours in cold water; parboil and put them to braise as prescribed for Braised Celery.

The leeks may be served with gravy or they may be arranged with Parmesan cheese as follows :

Arrange the braised leeks on a dish, sprinkle over some grated Parmesan cheese, pour over some hazelnut butter, and bake in a brisk oven for a few minutes.

Petits Pois A L'anglaise - Green Peas, English Fashion

Boil 2 quarts of shelled and picked green peas in slightly salted boiling water. When done, drain, dish up and lay pats of butter here and there over the peas.

Note. - In England it is customary to cook a sprig of green mint with the peas; it gives them a most pleasant flavor, which the English people believe to be indispensable when eating peas.

Petits Pois A La Francaise - Green Peas, French Fashion

Put 2 quarts of young shelled peas in a saucepan with 12 spring onions, I head of lettuce tied with a string and a small piece of butter; moisten with a glass of water; cover the pan and cook over a good fire. When done, take out the lettuce, untie it and cut it up; add it to the peas; season with salt and sugar, and finish with a piece of butter kneaded with a little flour.

Note. - To succeed in cooking peas in this way, it is essential to have them young and tender.

Petits Pois A La Paysanne - Green Peas, Peasant Style

Cook the peas as indicated for French Style, adding 3 ounces of salt pork cut into small strips and parboiled for 5 minutes.

Petits Pois au Jambon - Green Peas with Ham. Cook as Peas, Peasant Style, using ham instead of salt pork.

Petits Pois Aux Laitues - Green Peas With Lettuce

Prepare as explained for Green Peas, French Fashion, leaving out the spring onions.