Chapter XI · Hors-d’Œuvres · No. 284
284—Curry Butter
Soften four oz. of butter in a bowl, and add thereto sufficient curry-powder to ensure a decided taste. The exact quantity of curry cannot be prescribed, since the quality of the latter entirely governs its apportionment.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 284, p. 139. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →