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.