Cold Curry

Ingredients

• Cold veal, chicken, or rabbit
• 1 oz. Butter
• Apple (sour) ...
• 1 large tablespoonful. Curry powder
• Onion (large) ...
• 1 pint. White stock (jellied)
• Milk
• Aspic jelly
• Cream
• Tomato
• Hard-boiled egg
• Parsley

Method

1. 1

   Line a plain mould with aspic jelly; garnish the bottom with the egg, tomato (sliced), and parsley, and the sides with slices of the chicken, etc.

2. 2

   Set this garnish with a little more jelly.

3. 3

   Fry the onion, apple, and curry powder in the butter for twenty minutes, add the stock and milk.

4. 4

   Simmer together until reduced to a quarter of a pint; add the aspic and chicken.

5. 5

   Simmer again for twenty minutes.

6. 6

   When cool, stir in the cream (whipped); add lemon juice and salt to taste.

7. 7

   Fill up the mould, run a little melted aspic over the top, turn out when firm.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 11. The excerpt below is the record exactly as published.

Cold Curry. Cold veal, chicken, or rabbit Butter Apple (sour) ... Curry powder ... Onion (large) ... White stock (jellied) Milk Aspic jelly Cream Tomato Hard-boiled egg Parsley

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