Stuffed Eggs with Veal and Peppers

Stuffed eggs could hardly sound more old-fashioned but these, which I thought up at the start of the 1980s, are a bit different. Adapted as the years have passed, they really have continued to give pleasure through the decades. They can be served hot or cold, either for a main course, a first course or a large party. If you serve them hot they are lovely on a bed of steamed spinach, drizzled with a little olive oil.