The Boston cooking-school cook book

by Fannie Merritt Farmer

Crab meat, Indienne

2 tablespoons butter

1 teaspoon finely chopped onion

3 tablespoons flour

⅔ tablespoon curry powder

1 cup chicken stock

1 cup crab meat

Salt

Cook butter with onion three minutes, add flour mixed with curry powder and chicken stock. When boiling-point is reached add crab meat and season with salt.