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Curry Sauce

Name: Curry Sauce
Yield: 6 servings
Ingredients: one onion; one leek; a small piece of celery; one bay leaf; a branch of thyme; a little garlic; three ounces of butter; two spoonsful of curry powder; two of flour; one quart of stock; one sliced apple; one sliced banana; one-half cup of Indian chutney

From The Hotel St. Francis cook book, 1919

Serves 6

This sauce is versatile for various meats.

Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 281. The excerpt below is the record exactly as published.

curry sauce. Curry sauce. Simmer one onion, one leek, a small piece of celery, one bay leaf, a branch of thyme and a little garlic in three ounces of butter. Then add two spoonsful of curry powder and two of flour. When hot add one quart of stock, one sliced apple, one sliced banana saute in butter, and one-half cup of Indian chutney

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