Curry Sauce

Ingredients

• an onion sliced
• a good spoonful of the curry powder
• the milk of a cocoa-nut
• a spoonful of curry paste
• a gill of unflavoured aspic
• a little potato flour
• a little butter

Method

1. 1

   Fry the sliced onion in butter, add curry powder, coconut milk, and curry paste.

2. 2

   Grate the white part of the coconut, pour boiling stock over it, strain, and add to the sauce.

3. 3

   Boil for a few minutes, skim, and thicken with potato flour and butter.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 38. The excerpt below is the record exactly as published.

urry sauce with good brown stock with the bones of the grouse, fry an onion sliced in butter ; add a good spoonful of the curry powder, the milk of a cocoa-nut, and a spoonful of curry paste ; grate the white part of the nut, pour boiling stock over it, and pass through a fine strainer and add to the sauce. Boil a few minutes, skim, and thicken with a little potato flour and butter. Chaudfroid of Grouse a la Pekin Take the meat from a cooked grouse, taking care there be no skin. Pound and rub it through a hair sieve and mix with it half a pint of gravy which has been made from the bones. After it has been passed through a sieve add half a glass of claret, a little POULTRY AND GAME 95 salt, and a dust of cayenne. Chop up some truffles and add to the meat with a gill of unflavoured aspic

Cook this with the app: pantry check, scaling, and the assistant.