Green Peppers Stuffed

Plunge the peppers into hot fat, leaving them in sufficiently long to be able to detach the outer skin by rubbing with a cloth; cut off the stalk ends and empty out the seeds, etc. Prepare a forcemeat with finely chopped onions and fry it in oil with as much cut-up peppers; let get cold, then mix in a quarter of a pound of cooked sausage meat (No. 68), a quarter of a pound of chopped fresh mushrooms and a little thick tomato puree (No. 730). Put the whole into a saucepan on the fire, boil, thicken with bread-crumbs and season with salt, pepper and nutmeg; when partially cold stir in four egg-yolks. Fill the peppers with this, lay them on a baking pan covered with thin slices of fat pork, pour butter over and set in a moderate oven for fifteen minutes; dress in a circle, pouring a little light half-glaze sauce (No. 413) in the center.