47. INDIAN CURRY SAUCE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

two large onions ↝ Onions, raw [Vegetables and Vegetable Products]
one carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
one head of celery ↝ Celery, raw [Vegetables and Vegetable Products]
two ounces of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
three blades of mace ↝ Spices, mace, ground [Spices and Herbs]
some thyme ↝ Thyme, fresh [Spices and Herbs]
a bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
a bouquet of parsley ↝ Parsley, raw [Not included in a food category]
two tablespoonfuls of Crosse and Blackwell's curry paste ↝ Guava paste [Jams, syrups, toppings]
a tablespoonful of curry powder ↝ Spices, curry powder [Spices and Herbs]
as much roux or flour as may be required to thicken the quantity of sauce needed ↝ Flour, 00 [Cereal Grains and Pasta]
some good broth or consommé ↝ Soup, broth [Soups, broth-based]

Instructions (6)

Take two large onions, one carrot, and one head of celery, and slice them very thin.
Place these with two ounces of fresh butter in a stewpan, and fry them over a slow fire till the onions are nearly melted, but without becoming brown.
Add three blades of mace, some thyme, and a bay-leaf, a bouquet of parsley, and two tablespoonfuls of Crosse and Blackwell's curry paste, a tablespoonful of curry powder, and as much roux or flour as may be required to thicken the quantity of sauce needed.
Moisten with some good broth or consommé, and stir the sauce on the fire till it boils.
Then set it by the side to clear itself of the butter, &c.
Having skimmed and reduced the sauce to a proper consistency, pass it through a tammy.

Original Text

47. INDIAN CURRY SAUCE.
TAKE two large onions, one carrot, and one head of celery, and slice
them very thin, place these with two ounces of fresh butter in a
stewpan, and fry them over a slow fire till the onions are nearly
melted, but without becoming brown; add three blades of mace,
some thyme, and a bay-leaf, a bouquet of parsley, and two table-
spoonfuls of Crosse and Blackwell's curry paste, a tablespoonful of
curry powder, and as much roux or flour as may be required to
thicken the quantity of sauce needed; moisten with some good broth
or consommé, and stir the sauce on the fire till it boils; then set it by
the side to clear itself of the butter, &c. Having skimmed and
reduced the sauce to a proper consistency, pass it through a tammy

Notes

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