Madras Potato Curry

Ingredients

• Cut boiled potatoes into thin slices
• fry 1 chopped onion in 3 tablespoonfuls of butter
• Add 3 ounces of grated cocoanut
• 1 teaspoonful of curry-powder
• and 1 cup of milk
• salt and cayenne pepper to taste

Method

1. 1

   Cut boiled potatoes into thin slices.

2. 2

   Fry onion in butter, add coconut, curry powder, milk, and seasonings.

3. 3

   Let boil, add potatoes and parsley, simmer a few minutes, and serve hot.

Nutrition per serving

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 3. The excerpt below is the record exactly as published.

and I cup of milk ; sprinkle with pepper. Cover and simmer ten minutes and serve hot. 37.— Jewish Crebchen Soup. Beat 3 eggs with 2 ublespoonfuls of water and a pinch of salt ; then add enough flour to make a stiff dough. Work it well with flour and roll out as thin as possible ; fold it double and cut into square pieces and fill with minced cooked chicken or veal. Sprinkle with chopped parsley and bits of butter; fold in the edges. Have ready some soup stock ; when boiling, add the crebchen and let boil until done. Serve with the soup. Jsamiry 38.— French Veal Souffltf. Heat 3 tablespoonfuls of butter. Mix with 3 tablespoonfuls of Hour until smooth ; add I cup of millc ; let boil up. Then add t cup of minced veal, some parsley, salt, pepper and nutmeg to taste. Stir in the yolks of 3 ^gs. Remove from the fire ; let cool. Beat the whites to a stiff froth ; add to the meat. Put in a buttered baking-dish and bake twenty minutes. Serve at once. 39. — Belgian Potato Salad. Slice cold boiled potatoes very thin and mix with chopped celery and onion ; season with salt and pepper. Then mix the yolks of 3 hard-boiled eggs with i Ublespoonful of olive-oil. Add to the salad with 3 table- spoonfuk of vinegar. Sprinkle with chopped parsley and serve. 30. — Polish Stewed Tongue. Cook a fresh tongue until tender; skin and slice thin. Put a large spoonful of butter in a saucepan ; add a chopped onion ; I let brown. Then stir in i ublespoonful of flour; add a cups of the water in which the Janaafs tongue was cooked, a pinch of nutmeg and cianamon. Let boil with the juice of t lemoDi 3 tablespoonfiits of vinegar and i tablespoonful of sugar. Add the sliced tongue and simmer ten minutes. Serve hot or cold. 31. — Rissotto (Itauan), Boil 1 cup of nee in salted water until soft ; drain. Then grate Parmesan cheese and cover the rice with cheese. Let steam in the oven a few minutes ; then pour over some highly seasoned tomato-sauce, and serve hot with fried veal chops. FEBRUARY. t. — Oriental Canapes. Take some lobster or crab-meat and ponnd in a mortar. Mix with i tablespoonful of butter ; season with salt and pepper, a pioch each of mustard, cayenne, nutmeg and curry- powder and moisten with lemon -juice. Cut smalt rounds of toasted bread; scoop out some of the centre ; fill with the mixture and cover with a curry sauce. Sprinkle with fine bread-crumbs and let bake in the oven a few minutes. Serve hot, 3.— Haggis (Scotch). Chop a sheep's tongue, liver and heart and 1 pound of bacon. Add a large chopped onions ; season with ^ teaspoonful of red pepper and i teaspoonful of mixed herbs and salt to taste. Mix with r pint of toasted oatmeal, 3 beaten eggs and the grated FeBruAry rind and juice of a lemon. Then clean the pouch of the sheep and fill with the mixture. Lay in boiling water and let boil three hours. Serve with apple-sauce. 3.^ — Austrian Braised Tongue. Boil a lai;ge fresh beef tongue in salted water until tender. Remove the tongue and lard it with thin strips of bacon ; sprinkle with paprica ; lay in a baking-pan ; add i onion sliced thin and i cup of the water in which the tongue was cooked and pour over I pint of cream. Let bake in a moderate oven. Baste often with the sauce. Serve hot, and pour over the sauce ; garnish with parsley. 4. — Russian Omelet. Chop a shallots with a tittle parsley and cook in hot water. Add 2 tablespoonfuls of caviare and a teaspoonful of lemon-juice ; season to taste. Beat 4 eggs with i table- spoonful of cream, salt and pepper, and fry in an omelet-pan with hot butter until done. Put the mixture in the centre ; turn in the ends and serve at once. Fdmtary 5.— Madras Potato Curry. Cut boiled potatoes into thio slices ; then fey I chopped onion in 3 tablespooofuls of butter. Add 3 ounces of grated cocoanut, I teaspoonful of cuiry-powder and i cup of milk, salt and cayenne pepper to taste

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