Peppers and Chicken au Gratin

Ingredients

• six sweet bell-peppers
• one-fourth as much boiled rice
• highly seasoned brown gravy or stock
• fine crumbs
• bits of butter

Method

1. 1

   Cut peppers in half, remove seeds, and soak.

2. 2

   Mix minced chicken with rice and moisten with gravy.

3. 3

   Fill peppers, sprinkle with crumbs, dot with butter, and bake covered for 30 minutes, then uncover to brown.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 475. The excerpt below is the record exactly as published.

six sweet bell-peppers (green) ; cut the stem ends almost around, leaving a hinge ; take out the seeds. Chop fine three medium -sized ripe tomatoes, also a small quantity of cold fresh meat — either beef or mutton ; add a few bread-crumbs ; have a hot skillet in which has been heated a teaspoonful of lard or olive oil ; turn in the mixt- ure, and stir until it is hot through. Add a teaspoonful of butter, pinch of cayenne pepper, salt, and some of the green-pepper seeds ; fill the pep- pers with this, place in a pan just 422 Potato Balls Peppers and Chicken VEGETABLES large enough to hold them upright, pour a cup of water into the pan, close down the tops, and bake about twenty minutes. Serve hot. Peppers and Chicken au Gratin. — Cut the peppers in half, lengthwise. Remove the seeds and soak the pep- pers. Mince fine the dark meat of chicken, and add to it one-fourth as much boiled rice. Moisten all with a highly seasoned brown gravy or stock. Dry the peppers and fill them with the chicken mixture. Sprinkle fine crumbs over the top of each, and dot with bits of butter

Cook this with the app: pantry check, scaling, and the assistant.