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

   Strain, boil again, then mix in egg yolks and butter without boiling.

5. 5

   Serve.

As published

This recipe was extracted from Kirmess cook book (1907), page 107. The excerpt below is the record exactly as published.

CURRY SAUCE. 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. BoU fifteen minutes. Bub 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.