81—Curry Sauce

Slightly brown the following vegetables in butter:—Twelve oz. of minced onions, one oz. of parsley roots, four oz. of minced celery, a small sprig of thyme, a bit of bay, and a little mace. Sprinkle with two oz. of flour and a teaspoonful of curry pepper. Cook the flour for some minutes without letting it acquire any colour, and dilute with one and one-half pints of white stock. Boil, cook gently for three-quarters of an hour, and rub through a tammy. Now heat the sauce, remove its grease, and keep it in the bain-marie. Serve this sauce with fish, shell-fish, poultry, and various egg-preparations.

N.B.—This sauce is sometimes flavoured with cocoa-nut milk in the proportion of one-quarter of the diluent.