PIMIENTOS
Chop some cold cooked beef very fine and add one-half the amount in each, of finely chopped raisins and chopped walnut meats. Prepare the peppers for ordinary stuffing, only scrape rather thinner. Fill with the mixture, dip in thin egg batter and fry brown. Serve with chile sauce.
PLATO FUERTE
Select even-sized chile peppers and cut out the stems, seeds and cores. Make a stuffing of boned and skinned sardines mixed with finely chopped cheese, blended together with beaten egg. Stuff the peppers with this, dip in thick batter and fry in deep fat. When thoroughly cooked, drain on brown paper and serve very hot.