[2196—MOULDED PEASE PURÉE FOR GARNISH]
Prepare the purée as above; but keep it a little creamier. Mix with it, per quart, two whole eggs and the yolks of three, beaten and strained through muslin. With this preparation, fill some [dariole]- or [baba-moulds], according to the piece for which the timbales are intended, and poach them in a [bain-marie] for from twenty to twenty-five minutes.
Remember to let them stand for five minutes before unmoulding them.
N.B.—Timbales of haricot-beans, flageolets, or lentil purée, are prepared similarly.
[2197—CAPSICUM OR PIMENTOS (Poivrons doux)]
The capsicums used in cookery are of various kinds: the Chilian and Cayenne kinds (Chili and Cayenne peppers) which have a strong, burning taste, are only used as condiments.
The large or mild capsicums, green, red, or yellow, are used more particularly as garnishes. Although the difference in their colouration is accompanied by a difference of quality, they are not easily distinguished in this respect; and, although the large, red Spanish capsicums are the best, the other varieties may be treated in the same way as the former.
Whatever be the kind of capsicums used, either grill or scald them in order to skin them, and clear them of their seeds. According to the purpose they are intended for, they are either cut up or left whole.
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][2198—PIMENTOS FARCIS]
For this purpose take some small, green, carrot-shaped capsicums.