Curry Sauce

Ingredients

• Twelve oz. of minced onions
• one oz. of parsley roots
• four oz. of minced celery
• a small sprig of thyme
• a bit of bay
• a teaspoonful of curry pepper
• two oz. of flour
• one and one-half pints of white stock

Method

1. 1

   Brown minced onions, parsley roots, minced celery, thyme, bay, and curry pepper in butter.

2. 2

   Sprinkle with flour, cook briefly, then dilute with white stock.

3. 3

   Boil and cook gently for three-quarters of an hour, then rub through a tammy.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 28. The excerpt below is the record exactly as published.

CURRY SAUCE Slightly brown the following vegetables in butter :—Twelve oz. of minced onions, one oz. of parsley roots, four oz. of minced celery, a small sprig of thyme, a bit of bay, and a little mace. Sprinkle with two oz. of flour and a teaspoonful of curry pepper. 38 GUIDE TO MODERN COOKERY Cook the flour for some minutes without letting it acquire any colour, and dilute with one and one-half pints of white stock

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