Chapter XVIII · Vegetables and Farinaceous Products · No. 2199
2199—Capsicums for Garnishing
For this purpose, the large red, Spanish capsicums are best.
Braise them when they are peeled, and, when cooked, cut them up as the requirements may suggest.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2199, p. 658. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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