Recipes > Sauces & Spreads > Creole Sauce

Creole Sauce


  • 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


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.


Print recipe/article only


Fifty-Two Sunday Dinners (1913).

comments powered by Disqus