Curry

Brown in some butter four ounces of minced onions, adding to it one teaspoonful of curry; two minutes later moisten with two gills of veloute (No. 415), two ounces of mushroom peelings, and a bunch of parsley garnished with a bay leaf. Reduce the sauce, and pour into it slowly about two gills of chicken broth (No. 188), and at the very last moment two spoonfuls of good raw cream. Pass the sauce through a tammy, and incorporate into it a piece of fresh butter, then heat it up without boiling.

Curry, Indian

Put into a saucepan four ounces of ham, two ounces of onions, two ounces of mushrooms, all minced up very fine, a bunch of parsley garnished with as much bayleaf as thyme, one onion with three cloves in it, one teaspoonful of ground sweet Spanish pepper, a dash of cayenne pepper, a dessertspoonful of curry, a pinch of mace and one quart of chicken broth (No. 188). Let simmer and reduce to half; add one quart of allemande sauce (No. 407), and a pinch of saffron, pass it through a tammy and just when ready to serve incorporate into it two ounces of fresh butter.

Curry With Apples

Put four ounces of butter into a saucepan, adding to it four ounces of apples, four ounces of onions, two ounces of ham, all finely shreded, a pinch of mace, a teaspoonful of pepper-corns, a bay leaf and as much thyme. Set the saucepan on a moderate tire, and let all fry till the onions begin to brown, being careful to stir it constantly, and add a tablespoonful of curry, the same of vinegar, a teaspoonful of sugar, one quart of veloute (No. 415), two gills of veal blond (No. 423) and one teaspoonful of meat glaze (No. 401). Pass all through a tammy and add two gills of cream.