INDIAN CURRY
Put 2 tablespoons of butter in a frying pan, and add to it when melted 2 onions chopped fine, and let cook very slowly for fifteen minutes. Mix 1 tablespoon of curry powder, 1 tablespoon of sour apple, or tamarind-chutney chopped fine, 1 teaspoon of salt, and enough vegetable stock to make a paste. When the onions are browned add this paste, and after stirring well put in 1 cup of boiled haricot beans, 1 cup of halved boiled chestnuts, and 1 can of halved button mushrooms, and let all simmer together for ten minutes. Have ready some stock made by putting 2 tablespoons of desiccated cocoanut into a bowl and pouring over it 1 cup of boiling water, and use this to dampen the cooking vegetables; then add 1 cup of vegetable broth, and let cook ten minutes more. We westerners are fond of this served in this way with chutney, but in India they press it through a strainer and serve it as a purée, adding to it 2 well-beaten eggs. Encircle with rice in serving.