1031 | Okras, Sautés à la Créole.
—Prepare twenty-four okras as for No. 1030. Place in a sautoire one ounce of good butter, one medium-sized minced onion, and a medium-sized, minced green pepper. Place on the stove for six minutes, until it is of a golden color, and add two raw, peeled tomatoes cut into pieces, three tablespoonfuls of Espagnole (No. 151), a pinch of salt, the third of a pinch of pepper, and one crushed clove of garlic. Add the okras, put the lid on, and cook slowly for fifteen minutes. Place in a hot, deep dish, sprinkle over them a teaspoonful of chopped parsley, and serve.