Chapter XVIII · Vegetables and Farinaceous Products · No. 2198

2198—Pimentos Farcis

For this purpose take some small, green, carrot-shaped capsicums.

Remove their stems, after having skinned them; empty them, and half-fill them with half-cooked, pilaff rice.

Then set them in a sautépan, and carefully braise them with excellent stock.

Escoffier, A. (1907). A Guide to Modern Cookery, No. 2198, p. 658. London: William Heinemann. Translation of Le Guide Culinaire (1903).

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