Piments Verts Farcis a la St. James
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 St. James — Stuffed Green Peppers, St. James Style. Prepare a lamb hash with green peppers and one- third part of clams and add some hashed potatoes. Have the hash of good consistency. Have some peppers ready (as for Boston style) and stuff with the lamb hash. Serve with Madeira sauce
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