Remove their stems, after having skinned them; empty them, and half-fill them with half-cooked, pilaff rice.
Then set them in a sautépan, and carefully braise them with excellent stock.
[2199—CAPSICUMS FOR GARNISHING]
For this purpose, the large red, Spanish capsicums are best.
Braise them when they are peeled, and, when cooked, cut them up as the requirements may suggest.
[2200—PURÉE DE PIMENTOS]
Braise some large, red capsicums, with two-thirds of their weight of rice. When the whole is well cooked, rub it through a sieve, and add butter to the extent of two oz. per quart of the preparation.
N.B.—This purée is particularly well suited to poached fowls and white meats, and it is well to keep it thin.
[2201—POTATOES (Pommes de Terre)]
Ordinary potatoes are rarely of good quality in England, and they do not lend themselves as well as certain Continental varieties do to the various culinary uses to which this valuable tuber may be put.