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Creole Sauce

A dish built around cottolene and flour.

contains glutencontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 4 tablespoons Cottolene
  • 4 tablespoons flour
  • 1/4 cup green pepper cut in shreds
  • 1 small clove garlic
  • 1 truffle cut in thin shreds
  • 1 can small button mushrooms
  • 1-1/2 cups thick, well-seasoned tomato pulp
  • 1-1/4 cups Brown Stock
  • Salt, pepper and cayenne

Steps

  1. PROCESS: Cook pepper, onion and butter together five minutes without browning; add flour and cook two minutes, stirring constantly. Add truffle, tomato pulp and gradually Brown Stock; continue stirring until ingredients are well blended. Heat mushrooms in their own liquor, drain, and add mushrooms to sauce. Stick a tooth-pick through the clove of garlic, drop it into sauce and let it simmer fifteen minutes. Remove garlic before serving.

This is a variation — Gutenberg edition. Base recipe: Creole Sauce →

Make it yours (1 variations)

Edition Primary Gutenberg

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Nutrition (estimated, per serving)
Calories397
Protein11.4 g
Fat17.9 g
Carbs50.2 g
Fiber2.7 g
Sodium479 mg

Source

Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States