Curry Soup, White (Potage au Kari)

Ingredients

• 2 pts. white stock
• 1 table-sp. curry powder
• 1 table-sp. rice flour
• 1 gill milk
• 1 gill cream
• 1 yolk of egg
• A squeeze of lemon juice
• 1 table-sp. chopped parsley
• Seasoning
• Small pieces cooked chicken or rabbit

Method

1. 1

   Put the stock into a saucepan and bring to the boil.

2. 2

   Mix curry powder and rice flour with milk until smooth, then add to the stock.

3. 3

   Stir until boiling and simmer for ten minutes.

4. 4

   Remove from heat, strain in cream and yolk mixed together, season, and add parsley.

5. 5

   Stir gently until almost boiling, then add lemon juice and serve with boiled rice.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 117. The excerpt below is the record exactly as published.

Curry Soup, White (Potage au Kari) 2 pts. white stock. 1 table-sp. curry powder. 1 table-sp. rice flour. 1 gill milk. 1 gill cream. 1 yolk of egg. A squeeze of lemon juice. 1 table-sp. chopped pars- ley. Seasoning. Small pieces cooked chicken or rabbit

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