Reference > Farmer's Cookbook > FISH AND MEAT SAUCES > Creole Sauce
  Sauce Tyrolienne Russian Sauce  

Creole Sauce

2 tablespoons chopped onion
1/4 cup sliced mushrooms
4 tablespoons green pepper, finely chopped
6 olives, stoned

11/3 cups Brown 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 with broiled beefsteak or fillet of beef. Boiled rice should accompany the beef, and be served on same platter.

  Sauce Tyrolienne Russian Sauce  
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