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Okras, Saute Creole

Prepare and keep hot a Creole sauce. Trim both ends of twenty-four tender, fresh, sound okras. Heat a tablespoon fresh butter in a frying pan, add the okras, season with a half teaspoon salt and three saltspoons white pepper; gently brown for fifteen minutes, tossing quite frequently meanwhile. Pour in the Creole sauce, lightly toss while cooking for five minutes, pour into a vegetable dish and serve.