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Creole Sauce

2 tablespoons chopped onion 4 tablespoons green pepper, finely chopped 2 tablespoons butter 2 tomatoes 1/4 cup sliced mushrooms 6 olives, stoned 1½ cups Brown Sauce Salt and pepper 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. 3 tablespoons butter 2 tablespoons flour 14 teaspoon salt 1 cup White Stock III Few grains pepper