Ingredients

  • 6 large green peppers
  • ½ cup white-wine vinegar
  • Pinch of salt and pepper
  • 1 pound roast veal or pork, diced
  • 2 hard-boiled eggs, chopped
  • 2 medium-sized potatoes, boiled and riced
  • 2 pickles, peeled and chopped fine
  • cups mayonnaise
  • 12 thick tomato slices
  • 1 envelope of gelatin
  • cups hot chicken broth

Method

  1. Preheat oven to 300°F. Place whole green peppers in oven and bake just long enough so you can pull off outer skin. Make sure the peppers remain intact. Cut peppers crosswise into halves. Take out the ribs and membranes.
  2. Make a marinade with vinegar, ½ cup water, salt and pepper. Marinate the pepper halves in this for 1 hour.
  3. Meantime, mix meat, eggs, potatoes, pickles and mayonnaise.
  4. Remove peppers from marinade and fill them with meat mixture. Arrange pepper halves along the edge of a serving platter. Place a tomato slice on each opening. Chill the platter of vegetables.
  5. Soften gelatin in ¼ cup cold water and dissolve it in the hot broth. Let it cool until syrupy.
  6. With a brush, glaze the peppers with liquid gelatin. Chill them in refrigerator for 15 minutes. Repeat this process.
  7. Pour the rest of the gelatin into a shallow pan in a layer about ¼ inch thick. When jelled, cut it into even dice. Make certain to cut it precisely even; it will then sparkle like so many jewels. Sprinkle in the center of the serving platter so it will be surrounded by the green peppers.
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