Sweet Peppers Sauted

Plunge the sweet peppers in hot fat, or broil them, to be able to remove the light skin; divide each one in two, cut away the hard parts and saute slowly in oil, cooking them at the same time; season with salt, prepared red pepper (No. 168), finely chopped shallot and parsley; dress in a vegetable dish and serve. Instead of fresh sweet peppers canned ones can be substituted, these being imported from Spain.