Curry Sauce

Ingredients

• two ounces of butter
• one finely chopped onion
• a small bunch of parsley
• one ounce of chopped raw ham
• one tablespoonful of flour
• a tablespoonful of curry powder
• one and one-half pints of white broth
• two egg yolks
• two ounces of butter

Method

1. 1

   Cook butter, onion, parsley, and ham until soft.

2. 2

   Add flour and curry powder, mix well.

3. 3

   Stir in broth and boil for fifteen minutes.

4. 4

   Rub through a sieve, boil again, then add egg yolks and butter without boiling.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 121. The excerpt below is the record exactly as published.

Curry Bauce Put two ounces of butter in a saucepan with one finely chopped onion, a small bunch of parsley, and one ounce of chopped raw ham. Cook over a slow fire until the onion is soft, add one tablespoonful of flour, and a tablespoonful of curry powder; mix well. Stir in one and one-half pints of white broth. Boil fifteen minutes. Rub through a fine sieve, boil again, then add a thickening of two egg yolks

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