Rechaufee Of Lamb, Creole Style Recipe 1 ingredients

To prepare this Rechaufee Of Lamb, Creole Style Recipe 1, first melt three tablespoonfuls of butter; in it cook one tablespoonful, each, of onion and green pepper, chopped fine; cook until softened and yellowed, but not browned; add three level tablespoonfuls of flour and cook until frothy, then add a cup of broth and half a cup of tomato puree and stir until boiling; add half a teaspoonful of salt, a dash of paprika, half a teaspoonful of grated horseradish, a teaspoonful of lemon juice and two cups of cooked meat, cut in small pieces and neatly trimmed. Serve in a border of plain, boiled rice.