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Fish Salad in Green Peppers

Cut lengthwise three or four green sweet peppers, remove the seeds and set away to chill. Discard all skin and bones from any cold boiled fish and pick apart into suitable sized pieces for salad. Season it with salt and pepper as needed, and sprinkle with a little lemon-juice. When ready to prepare the salad, mix the fish with enough mayonnaise (see page 74) or cold Hollandaise sauce (see page 72) to cover it well. Fill the peppers with this mixture, letting it fall in lightly, and garnish the top of each with a slice of hardcooked egg. This makes a good Saturday luncheon dish in warm weather.