Creole Sauce

Ingredients

• three ounces of butter
• one sliced onion
• three sliced green peppers
• one quart of canned tomatoes
• one can of sliced French mushrooms
• one-half can of sliced pimentos
• a very little finely chopped garlic
• salt
• pepper

Method

1. 1

   In a saucepan, simmer butter, onion, and green peppers for ten minutes until soft.

2. 2

   Add tomatoes, mushrooms, pimentos, garlic, salt, and pepper.

3. 3

   Cook slowly for one hour.

4. 4

   Fresh tomatoes may be substituted for canned.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 277. The excerpt below is the record exactly as published.

Creole sauce, break two eggs in center, and bake in oven. Creole sauce. Put in sauce pan three ounces of butter, one sliced onion, and three sliced green peppers. Simmer for ten minutes, or until soft, then add one quart of canned tomatoes with their juice, one can of sliced French mushrooms, one-half can of sliced pimentos, a very little finely chopped garlic, and salt

Cook this with the app: pantry check, scaling, and the assistant.