1/2 pint of milk.
1/2 pint of cooked meat.
Put the butter and onion in a frying-pan and set on the fire. Cook slowly until the onion begins to turn a light straw-color. Now add the flour and curry-powder, and stir until frothy. Gradually pour in the milk, stirring all the while. When the sauce boils up, season with the salt and pepper, and add the half-pint of tender cooked meat, cut very fine. Chicken or turkey is particularly nice for this dish. Less meat can be used. Cook three minutes longer and serve with a dish of rice.
The mode of serving at table is to put a spoonful of rice on the plate and pour a spoonful of sauce over it.
Bisque Sauce.
3 tablespoonfuls of butter.
1-1/2 tablespoonfuls of flour.
1 teaspoonful of salt.
1/2 pint of hot stock,—white if possible.
10 pepper-corns.