Creole Sauce

Ingredients

• two tablespoons butter
• two tablespoons onion
• four tablespoons green pepper
• one and one-half cups canned tomatoes
• six olives
• one cup brown sauce
• salt
• pepper
• sherry wine

Method

1. 1

   Cook butter with onion and green pepper for five minutes.

2. 2

   Add tomatoes and olives, then brown sauce.

3. 3

   Bring to boiling point and season with salt, pepper, and sherry wine.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 14. The excerpt below is the record exactly as published.

Creole sauce. Creole Sauce Cook two tablespoons butter with two table- spoons onion and four tablespoons green pep- per, both finely chopped, five minutes. Add one and one-half cups canned tomatoes, drained 80 Beef from their liquor, and six olives from which the stones have been removed; then add one cup brown sauce, which has been prepared pre- viously. Bring to boiling point, and add salt, pepper, and sherry wine

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