CREOLE TURKEY

1 1/2 lbs. sliced left over turkey
1 1/2 cups tomato soup
1 1/2 tablespoons flour
6 sliced mushrooms
1 teaspoon chopped parsley
1 small chopped onion
2 chopped green peppers
1 teaspoon salt
1 tablespoon sugar
1 tablespoon fat

Heat fat in saucepan and add onion and peppers—allow to brown slightly.  rub in flour and add soup.  Season with sugar and salt.   When thoroughly blended add mushrooms and parsley.  Arrange sliced turkey in skillet and strain over it half the sauce, cover, and allow to cook gently until well heated.  Dish up on hot serving platters, garnish with celery leaves and strips of pimientos.  Serve remainder of sauce in gravy boat.