Curried Lobster à la Sultan

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

three large peeled and minced onions ↝ Onions, raw [Vegetables and Vegetable Products]
two ounces of clean fat or butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two bayleaves
two sprigs of thyme and parsley ↝ Thyme, fresh [Spices and Herbs]
a saltspoonful of ground ginger ↝ Spices, ginger, ground [Spices and Herbs]
a teaspoonful of Marshall's curry powder ↝ Spices, curry powder [Spices and Herbs]
a teaspoonful of curry paste ↝ Curry sauce [Dips, gravies, other sauces]
a dessertspoonful of tamarinds ↝ Tamarinds, raw [Fruits and Fruit Juices]

Instructions (1)

Put into a stewpan three large peeled and minced onions with two ounces of clean fat or butter, two bayleaves, two sprigs of thyme and parsley, and a saltspoonful of ground ginger; fry together gently till a pretty golden colour, then mix in with them a teaspoonful of Marshall's curry powder, a teaspoonful of curry paste, a dessertspoonful of tamarinds.

Original Text

Curried Lobster à la Sultan.
(Homard en Kari à la Sultan.)
Put into a stewpan three large peeled and minced onions with two ounces of clean fat or butter, two bayleaves, two sprigs of thyme and parsley, and a saltspoonful of ground ginger; fry together gently till a pretty golden colour, then mix in with them a teaspoonful of Marshall's curry powder, a teaspoonful of curry paste, a dessertspoonful of tamarinds,

Notes

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