Select green peppers of equal size. Cut a piece off the stem end, or cut them lengthwise. Remove the seeds and ribs. Parboil them, stuff them with any of the mixtures given for stuffed tomatoes, using stock instead of tomato-pulp for moistening. Bake with a little water in a pan for fifteen to twenty minutes, or until they are tender, but not so long as to allow them to lose their shape. Sprinkle a little parsley chopped fine over the tops just before serving them.
NO. 58. BAKED STUFFED TOMATOES AND FONTAGE CUPS.
BAKED TOMATOES AND FONTAGE CUPS
Place in the center of the dish stuffed tomatoes (see page [80]) and place around them fontage cups filled with eggs à l’aurore, as in illustration, or with any well-seasoned vegetable, or minced meat. Put a handle made of celery in each cup, to resemble a basket.
Eggs à l’aurore are chopped hard-boiled eggs moistened with white sauce.
NO. 59. JARDINIÈRE.
JARDINIÈRE
The illustration shows a variety of vegetables served together, or à la jardinière.