Curry Sauce

Ingredients

• 1 medium-size apple
• 1/2 cup Major Grey’s chutney
• 2 cups Chicken Stock
• 1 small onion
• 1 medium-size banana
• 1/2 cup shredded coconut
• 1/2 cup butter
• 1/4 cup apple juice
• 1/4 cup flour
• 1/2 can Coco Lopez
• 3 tablespoons curry powder

Method

1. 1

   Combine apple, onion, banana, apple juice, Coco Lopez, chutney, chicken stock, and coconut in a saucepan.

2. 2

   Bring to a boil.

3. 3

   Make a roux with butter and flour, blend in curry powder, add to boiling stock, and simmer for 1 hour.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 44. The excerpt below is the record exactly as published.

CURRY SAUCE (see next page) 2 dozen large mushrooms, cleaned and stems removed . Preheat oven to 350°. . Combine the crabmeat and the Curry Sauce and stuff into the mush- rooms. Place the stuffed mushrooms on a cookie sheet and bake in preheated oven approximately 10 to 15 minutes. Remove from oven and preheat broiler. . Top the mushrooms with the Glacage and brown slightly under the broiler, approximately 1 to 2 minutes. Remove and place four mush- rooms each on six individual serving plates; serve while hot. CURRY SAUCE 1 medium-size apple, Y2_ cup Major Grey’s chutney chopped 2 cups Chicken Stock 1 smallonion, chopped (see index) 1 medium-size banana, Y%2 cup shredded coconut chopped Y% cup butter ¥%4 cup apple juice % cup flour Y2 can Coco Lopez 3 tablespoons curry powder

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