Chapter XI · Hors-d’Œuvres · No. 375
375—Mild, Grilled Capsicum
Grill the capsicum on a moderate fire until the skins are so scorched as to be easily removed.
Now cut them up julienne-fashion, and season with oil and vinegar.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 375, p. 158. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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