{"id":3864,"slug":"creole-sauce","title":"CREOLE SAUCE","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["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."],"ingredients_norm":["shortening","flour","green pepper cut in shred","garlic","truffle cut in thin shred","button mushroom","thick well seasoned tomato pulp","brown stock","salt pepper and cayenne"],"steps":["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."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:116","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2c1dbdd544a5fe34decfc98e78140df92bbf2c8ba023f8544731b87a52647cfb","created_at":"2026-08-02T15:45:52Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/creole-sauce"}