Gurnet fowl (Poulet au Kari)

Ingredients

• Take one small fowl
• one small onion
• two oz. of butter
• one table-spoonful of mild curry powder
• one table-spoonful of flour
• one oz. of sweet almonds
• one apple
• the juice of half a lemon
• one pint of veal stock

Method

1. 1

   Melt butter, fry onion until brown, add flour and curry powder, then add apple and stock.

2. 2

   Simmer.

3. 3

   Fry fowl in remaining butter, add almonds, season, and strain in sauce.

4. 4

   Cook gently and serve with rice.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 34. The excerpt below is the record exactly as published.

rnet) jfowl. (Poulet au Kari.) Take one small fowl, one small onion, two oz. of butter, one table-spoonful of mild curry powder, one table-spoonful of flour, one oz. of sweet al- monds, one apple, the juice of half a lemon, one pint of veal stock

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