Grillades a la Creole

Ingredients

• a thick tenderloin steak
• a little oil
• one chopped onion
• one green pepper sliced
• one-half clove of garlic
• one tablespoonful of tomato sauce
• juice of one lemon
• one-fourth cupful of oil
• a little water

Method

1. 1

   Cut steak into pieces, pour oil over, and let stand.

2. 2

   Broil over hot coals to sear.

3. 3

   Place in a baking pan, sprinkle with onion, green pepper, garlic, tomato sauce, lemon juice, and oil.

4. 4

   Cover and cook until brown, adding water to gravy, boil, and serve.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 13. The excerpt below is the record exactly as published.

GRILLADES A LA CREOLE — Cut a thick tenderloin steak into pieces about four inches square. Pour a little oil over each and let stand a few minutes. Put them in a broiler and cook over the hot coals to sear the meat and keep in the juices ; then place them in a baking-pan, sprinkle with one chopped onion, one green pepper sliced (seeds removed), one-half clove of garlic ( if liked ), one tablespoonful of tomato sauce, juice of one lemon and one-fourth cupful of oil. Cover closely, and when brown turn them. Add a little water

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