GREEN PEPPERS WITH SWEETBREADS
Cut green peppers in halves and remove seeds ‘and fibre. Put into boiling water and simmer gently for 10 minutes; drain. Soak sweetbreads in cold water for an hour, then parboil in salted water with a dash of vinegar for 20 minutes. Drain and plunge into cold-water for a minute or two to make them firm. Make a rich white sauce, stir in the cut-up sweetbreads, add a dash of Worcester sauce and paprika-and, if possible, a few cut-up mushrooms. Cook for a few minutes, then fill into the pepper-halves, cover with breadcrumbs, add a little knob of butter and bake in moderate oven for half an hour. Nice with mushroom sauce.
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New Zealand Listener, Volume 18, Issue 462, 30 April 1948, Page 23
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116GREEN PEPPERS WITH SWEETBREADS New Zealand Listener, Volume 18, Issue 462, 30 April 1948, Page 23
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