Creole Sauce

Sauce a la Creole

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Tomatoes
  • 6 Shallots
  • A Sweet Pepper, Chopped
  • A Glassful of Sherry
  • Salt and Cayenne to Taste


Make a tomato sauce quite brown. Add the chopped shallots and sweet pepper, and, when these are browned, add one wineglassful of Sherry Wine, seasoning highly. Serve with meats.