Green or Red Peppers

Divide them into four parts, or else cut them up fine; they may be boiled once in boiling water, refreshed and seasoned as a salad, or eaten simply raw without blanching. If they are previously pickled in vinegar, squeeze the vinegar from them, and season them with oil, salt and pepper, surrounding the dish with small white onions.

Red and sweet peppers are plunged into hot frying fat to remove the first skin, then cut then in two to broil over a slow fire, seasoning with salt, mignonette, pepper, oil and vinegar.