The Myrtle Reed Cook Book

by Myrtle Reed

OKRA SAUTÉ À LA CRÉOLE

Chop fine an onion and a green pepper and fry soft in butter. Add two tomatoes peeled and cut up, three tablespoonfuls of Spanish Sauce or stock, and pepper and chopped garlic to season. Put in the required quantity of sliced okras, cover and cook for fifteen minutes. Sprinkle with minced parsley and serve.