Plain Curry Sauce

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Time: Cook: 20 min Total: 20 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

two ounces of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
rather more than an ounce of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a good tablespoonful of curry-paste or powder ↝ Curry sauce [Dips, gravies, other sauces]
a little shred carrot, celery, and onions ↝ Carrots, raw [Vegetables and Vegetable Products]
about a pint of good strong consommé
No. 47

Instructions (8)

Put butter, flour, and curry-paste or powder into a stewpan.
Knead these well together.
Add shred carrot, celery, and onions.
Moisten with about a pint of consommé.
Stir the sauce on the fire until it boils.
Keep it boiling for about twenty minutes.
Pass it through the tammy, as for a purée.
Remove the sauce into a bain-marie or stewpan, to be used when required.

Original Text

PLAIN CURRY SAUCE. *
Put two ounces of fresh butter into a stewpan, together with rather more than an ounce of flour and a good tablespoonful of curry-paste or powder; knead these well together, then add a little shred carrot, celery, and onions; moisten with about a pint of good strong consommé; stir the sauce on the fire until it boils, and after having kept it boiling for about twenty minutes, pass it through the tammy, as for a purée; then remove the sauce into a bain-marie or stewpan, to be used when required.
This economical method of making curry sauce should only be resorted to in cases of emergency or necessity, otherwise it is desirable to follow the directions contained in No. 47.

Notes

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