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Stuffing for Green Peppers

Thoroughly heat a teaspoon butter in a small saucepan, add three finely chopped, sound shallots and half ounce finely chopped, cooked lean ham, lightly mix and gently cook for two minutes. Sprinkle a teaspoon flour over, stir well for half minute, then pour in a gill demi-glace; after removing the seeds from the remaining small pepper finely mince it up and add to the pan with four finely chopped canned mushrooms, half teaspoon finely chopped parsley and the meat of two raw sausages. Season with two saltspoons pepper and one saltspoon grated nutmeg. Mix all well together and cook for eight minutes. Remove the pan to a table, add three tablespoons fresh bread crumbs, thoroughly stir, then use as directed.