Rechaufee Of Lamb, Creole Style Recipe 2

Instructions

1. Creole Style Recipe 2, Melt three tablespoons of butter; in it cook one tablespoon, each, of onion and green pepper, chopped fine; cook until softened and yellowed, but not browned; add three level tablespoons 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 teaspoon of salt, a dash of paprika, half a teaspoon of grated horseradish, a teaspoon of lemon juice and two cups of cooked meat, cut in small pieces and neatly trimmed.
2. Serve in a border of plain, boiled rice.