Creole Soup
- 6 qts. [brown stock]
- 3 qts. tomatoes
- 1 cup chopped green sweet pepper
- 3⁄4 cup chopped onion
- 11⁄2 cups butter
- 2 cups flour
- 11⁄2 tablespoons salt
- 1⁄4 teaspoon cayenne
- 3⁄4 cup grated horseradish
- 2 tablespoons vinegar
- 11⁄2 cups macaroni rings
Make it as directed on [page 69].
Serves forty or forty-five persons.