Piments Verts Farcis a la Bostonienne
From "Dainty dishes", 1903
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 29. The excerpt below is the record exactly as published.
PiMENTS Verts Farcis a la Bostonienne — ^^Stuffed Green Peppers, Boston Style: Dip some equal sized green peppers in hot fat for a few seconds, drain, dredge with salt and remove the skins with a towel. Cut oflf the end where the seeds are attached, re- move the seeds, and fill the peppers with crab meat (as prepared for stuffed crabs). Dip the crab meat in bread crumbs and stand the stuffed peppers on a buttered pan. Heat well in a medium oven and serve with Cream sauce
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