Green Peppers Stuffed With Fish
FISH IN GREEN PEPPERS
Follow the Creamed Fish Recipe which is:
Scald one quart of whole milk in a double-boiler with a blade of mace, a bay-leaf, and a sprig of parsley.
Thicken with one tablespoonful each of corn-starch and butter rubbed together.
Take from the fire, add salt and pepper to season, and the beaten yolks of two eggs.
N.B. Skip this step: Put a layer of fish in a buttered baking-dish, then a layer of sauce, and repeat until the dish is full, having sauce on top. We do not want to cook the fish here.
Cut a slice from the pointed ends of green peppers,(that’s the end opposite the end with the stem) and remove the seeds carefully.
Stuff with the fish mixture, sprinkle with crumbs, and lay a bit of butter on top of each one.
Put peppers in a baking dish, add a little water, and bake for 10 to 20 minutes, less if you want the peppers al dente. Don’t forget the basting.
Serve and enjoy.
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