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).

Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →