vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Okra and Tomatoes Saute
From The Hotel St. Francis cook book, 1919
Serves 4
Serve as a vegetable course or garnish.
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 126. The excerpt below is the record exactly as published.
okra and tomatoes saute and green peppers cut like matches and sauteed in butter. Serve sauce Choron separate. Okra and tomatoes saute. Cut both ends off of one pound of okra, put in cold water and bring to a boil, then drain off the water. Peel and cut in quarters two or three large tomatoes, place them in a casserole with two ounces of butter, heat through, add the okra, season with salt and pepper, cover, and allow to simmer slowly for twenty minutes. Serve as a vegetable course, or as a garnish. Flageolet beans, au cerfeuil. Put in a casserole two cans of flageolet beans and one quart of fresh water, bring to a boil, and drain. Return the beans to the casserole, add two ounces of sweet butter, a little salt
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