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Creole Sauce (Tablespoons Cottolene)

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. 1/2 cups thick, well-seasoned tomato pulp. 1/4 cups Brown Stock.

Salt, pepper and cayenne.

PROCESS: 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.