[No. 162.]—Curry Sauce.
Another way.
- 1 large onion.
- 2 ounces of butter.
- ½ ounce of flour.
- ½ pint water.
- 2 teaspoons of curry powder.
- Salt to taste.
Slice and fry the onion in butter until nicely brown, then stir in the flour and curry powder, and mix all well together; add water and salt, and boil for ten or fifteen minutes, stirring very frequently. Strain before serving.
[No. 163.]—Curry Sauce à Brazil.
- 2 ounces Brazil nuts.
- 2 ounces butter.
- ½ ounce brown flour.
- 3 ounces tomatoes.
- 1 teaspoon salt.
- 4 teaspoons curry powder.
- ½ pint brown stock.
- 3 onions sliced.
Shell the nuts and pound them in a mortar. Fry the onions in one and a half ounces of butter until slightly brown; add the nuts, salt, curry powder, stock, and tomatoes sliced; simmer for one hour. Strain and thicken with half an ounce each of butter and brown flour mixed.
[No. 164.]—German Sauce.
- ½ pint [sauce Tournée No. 182].
- The yolks of 2 eggs.