CookEat Recipe
Creole Sauce
Tomato, onion, pepper and mushroom sauce for prepared meats. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0507. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : The selected fat is ONE tablespoon butter. Use half a finely chopped small garlic clove for the source half-bean measure, and count six canned mushrooms before slicing. Cook the sauce hot throughout. Limites : Garlic bean remains an editorial small-clove approximation; trimmed vegetable masses, mushroom size, reduction and finished sauce yield unmeasured.
Method
Steps
Step 1
Thinly slice ONE medium white onion, SIX peeled shallots and TWO green peppers. Brown lightly in ONE tablespoon BUTTER for EIGHT minutes. Add HALF a small garlic clove finely chopped and ONE tablespoon flour; stir briskly.
Step 2
Add SIX red tomatoes peeled, seeded and finely chopped, ONE teaspoon salt, ONE teaspoon sugar, SIX canned mushrooms sliced after counting, HALF teaspoon chopped parsley and HALF teaspoon chopped chives. Stir and cook for TWENTY minutes until hot and integrated; use the sauce as required.
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