Page:Browne - The Plain Sailing Cook Book.djvu/86

 

STUFFED PEPPERS

• MATERIALS
• 2 large green peppers
• ¾ cup cold cooked meat or fish finely chopped
• ½ cup White Sauce No. 2
• ¼ cup bread crumbs
• 1 teaspoon onion juice

• UTENSILS
• Vegetable-knife
• Saucepan
• Tablespoon
• Baking-pan

 

DIRECTIONS

1. Cut a slice from the stem-end of each pepper, and remove the. seeds from the inside.
2. Boil the peppers for fifteen minutes in a covered saucepan, then take them from the saucepan, drain off all water, and let them cool.
3. In the same saucepan make White Sauce No. 2 (page 150), using half the amounts called for in the recipe.
4. Add the chopped meat or fish and the onion juice to the White Sauce, and mix thoroughly.
5. With a tablespoon fill the hollow peppers with this mixture, and cover the tops with buttered bread crumbs.
6. Put the peppers in a baking-dish, and bake in a moderate oven from fifteen to twenty minutes.

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