Creole Sauce

Creole Sauce

Ingredients:
6 olives, stoned
11/3 cups Brown

Directions:
Sauce
2 tablespoons butter
Salt and pepper
2 tomatoes
Sherry wine
Cook onion and pepper with butter five minutes; add tomatoes, mushrooms, and olives, and
cook two minutes, then add Brown Sauce. Bring to boiling−point, and add wine to taste.
Serve
Chapter XVIII − FISH AND MEAT SAUCES 324
The 1918 Fanny Farmer Cookbook
with broiled beefsteak or fillet of beef. Boiled rice should accompany the beef, and be served
on
same platter.
69
Russian Sauce
3 tablespoons
butter
1/2 teaspoon finely
chopped chives
2 tablespoons
flour
1/2 teaspoon made
mustard
1 cup White
Stock III
1 teaspoon grated
horseradish