The Times Picayune Publishing Company

Creole Sauce

Sauce a la Creole

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 2 Tomatoes
  • 6 Shallots
  • A Sweet Pepper, Chopped
  • A

Method

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.