Creole Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
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.
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Ingredients
- 2 Tomatoes
- 6 Shallots
- A Sweet Pepper, Chopped
- A Glassful of Sherry
- Salt and Cayenne to Taste
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