Cold rice and stewed tomatoes can be made into a delicate filling for peppers by seasoning highly with spices and a little onion. These can either be baked directly or can first be fried in hot butter or olive oil, then put in a baking dish covered with a cupful of white stock and baked for half an hour or more. All baked peppers are better when cooked in stock.
LYONNAISE POTATOES (No. 1)
Cook one onion thickly sliced in three tablespoonfuls butter until delicately browned. Remove onion and keep in a warm place. Add three cups cold boiled potatoes, cut in slices; sprinkle with salt, pepper, and stir until well mixed with butter. Press to one side of spider and let brown richly underneath, then sprinkle onions over potatoes; let heat thoroughly; turn on a hot serving platter, top side down; sprinkle with finely chopped parsley. Cooking the onion separately lessens the danger of burning.
LYONNAISE POTATOES (No. 2)
- 1 pint boiled potatoes, cold,
- ½ teaspoonful salt,
- Speck of pepper,
- 1 teaspoonful chopped onion,
- 2 tablespoonfuls beef dripping or butter,
- 2 tablespoonfuls chopped parsley.
Cut the potatoes into slices, season with the salt and pepper. Fry the onions in the dripping till light brown, put in the potato and cook till it has taken up the fat. Add the chopped parsley and serve.