Tripe a la Creole

Ingredients

• one spoon fat
• two tablespoons flour
• one can boiled and strained tomatoes
• one can mushrooms
• salt to taste
• pepper to taste

Method

1. 1

   Boil tripe with onion, parsley, celery, and seasoning; cut into pieces.

2. 2

   Brown fat with flour, add tomatoes and mushrooms, season, and serve in ramekins.

As published

This recipe was extracted from Council cook book (1908), page 20. The excerpt below is the record exactly as published.

Tripe a la Creole. Boil tripe with onion, parsley, celery, and season- ing; cut in small pieces, then boil up in the following sauce: Take one spoon fat, brown it with two table- spoons ' flour ; then add one can boiled and strained tomatoes, one can mushrooms, salt and pepper to taste. Serve in ramekins. L^ ^ T A/I O M ^ <» ^- '^- *^ '^^ ^'^' Binding . O. O 1 IVl \.>^ IN O I Marien's Featherbone 658 Mission Street DeLong's Hooks and Eyes MEATS 67 Tripe a la Caen. Cut up four calf's feet, two pounds tripe. Cut fine one bunch French carrots, six green onions, one leek, some parsley. Add one can tomatoes, salt and pepper to taste, one tumbler sherry or white wine, and water to cover. Put all in a Dutch oven, cover, and put into the range oven and let cook for several hours. Stir occasionally to prevent burning. Dumplings for Stew. Mix two heaping teaspoons of baking powder with one quart flour, one egg, a pint of cold water or milk, and a little salt. Stir all lightly together and drop the batter from the spoon into the stew while the water continues to boil. Cover closely and do not uncover for twenty minutes, boiling constantly, but not too hard. Thicken the gravy with little flour blended with cold water. Vinaigrette Sauce. Mix well one-third cup olive oil, one tablespoon chopped pickles, one tablespoon chopped pepper, one tablespoon parsley, one-half teaspoon paprika, one teaspoon salt, one-fourth cup vinegar, few grains of cayenne pepper. Sauce Piquante. To one pint of drawn butter ad(J one tablespoon each of vinegar and lemon juice and tiVo tablespoons each of chopped capers, pickles, and olives, one-half teaspoon onion juice, a few grains cayenne pepper. SOMMER & KAUfMANN Two Storet--I19-125Grant Ave. ar. Geary, 836-840 Market St., nr. Stockton Good Shoei Only 68 COUNCIL COOK BOOK. Horseradish Sauce. Grate a good-sized stick of horseradish, take some soup stock and a spoon of fat, salt and pepper to taste, a little grated stale bread, a few pounded almonds. Let all boil up and then put in the meat. A very nice way to prepare soup meat. Mignonette Sauce. Half a dozen shallots (onions), -chopped parsley, six white peppers fresh ground, celery salt to taste, one teaspoon Worce'stershire sauce, one-half teaspoon anchovy sauce, four drops of tabasco sauce, two- thirds tarragon vinegar, one-third ordinary vinegar. Keep in a cool place and shake well before using. Tomato Sauce for Cutlets and Croquettes. Cook one-half can tomatoes ten minutes, rub through a sieve, add one-eighth teaspoon soda, then add three tablespoons butter, two and one-half table- spoons flour that have been cooked together. Sea- son with one-fourth teaspoon salt and little pepper and chopped parsley. Bechamel Sauce. Melt two tablespoons butter, then smooth in two tablespoons flour

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