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