Iced Prawn Curry

Ingredients

• four ounces of butter
• two onions
• one and a half tablespoonful of curry powder
• as much mutton gravy as will cover the prawns
• a coffee-cupful of cocoa-nut milk or cream
• the juice of a lemon
• half a pint of aspic jelly
• a gill of whipped cream
• A dessert-spoonful of sweet chutnee

Method

1. 1

   Fry onions in butter until brown, then remove.

2. 2

   Rub curry powder on prawns, stew in butter until light brown.

3. 3

   Add gravy, season, thicken, then add cocoa-nut milk, lemon juice, aspic jelly, and whipped cream.

4. 4

   Chill and serve over rice.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 31. The excerpt below is the record exactly as published.

Iced Prawn Curry (Kari Glace aux Crevettes) Take four ounces of butter ; put it into a saucepan, and slice into it two onions. Fry them till brown over a slow fire, then remove the onions into another dish. Have the prawns picked, and rub one and a half table-spoonful of curry powder over them, put them into the melted butter, and stew over a slow fire until the meat becomes a light brown. Add as much mutton gravy as will cover the prawns ; season with a little salt, then stew over a slow fire, and when the gravy has become thick add a coffee-cupful of cocoa-nut milk or cream and the juice of a lemon, half a pint of aspic jelly, and a gill of whipped cream. Mix the whole together. Garlic or green ginger may be added according to taste. A dessert-spoonful of sweet chutnee

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