Creole Sauce
A historical recipe from Molly Gavin's own cookbook, by Molly Gavin (1927).
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A historical recipe
Molly Gavin's own cookbook, by Molly Gavin (1927). Project Gutenberg eBook #77698.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- 2 tbp chopped onions
- 2 tbp butter
- 1 c stock
- 3 tbp flour
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 2 tbp chopped onions, 4 tbp green peppers, 2 tbp butter, ½ c tomato, 1 c stock, 3 tbp flour, salt, pepper and cayenne.
- Cook onion and pepper with butter;
- add flour and gradually add tomatoes and seasonings;
- cook until thick;
- keep hot over hot water until serving time.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board