Other Recipes from SAUCES FOR FISH AND VEGETABLESScalloped Fish, No. 2
Drawn Butter Sauce
MaÎtre D'hÔtel Butter
Sardellen, Or Herring Sauce
White Sauce (for Vegetables)
Cream Mustard Sauce
CURRY SAUCE(Sauces For Fish And Vegetables) - (The International Jewish Cook Book)
Use one teaspoon of curry in the flour while making white sauce.
CURRY SAUCEChop fine one onion. Cook it with two level tablespoonfuls of butter
until soft. Do not brown. Add two level tablespoonfuls of flour, one
teaspoonful of curry powder and a half teaspoonful of salt. Mix and
add a half pint of boiling water. Stir until boiling, and strain.
CURRY SAUCE1 Onion
1/2 oz. Flour
1/2 oz. Curry Powder
1 oz. Butter or Dripping
1 pint Gravy--1d
Time--Half an Hour.
Peel and chop up the apple and onion. Put the butter or dripping into a
saucepan, and when it is melted put in the apple and onion, and fry for
a few minutes; sprinkle over the curry powder and the flour. Pour over
the gravy and stir until it boils. Simmer for half an hour, then
strain, flavour with lemon juice and salt, boil up, and it is ready. If
this sauce is for fish, use milk or fish stock instead of gravy.
Brussels Sprouts With Curry SaucePick over Brussels sprouts, remove wilted leaves, and soak in cold
salt water fifteen minutes. Cook in boiling salted water twenty
minutes, or until easily pierced with skewer. Drain, and pour over
one-fourth cup curry sauce.
Curry Sauce.--Mix one-fourth teaspoon mustard, one-fourth teaspoon
salt, and a few grains paprika. Add yolk of one egg slightly beaten,
one tablespoon olive oil, one and one-half tablespoons vinegar, and a
few drops of onion juice. Cook over hot water, stirring constantly
until mixture thickens. Add one-fourth teaspoon curry powder, one
teaspoon melted butter, and one-eighth teaspoon chopped parsley.
Egg Border With Rice And Curry SauceStir four eggs together, add three-quarters of a cup of rich milk, a few
drops of onion juice, and salt and pepper to taste; beat a little. Have
a border mould well buttered and sprinkled with finely minced parsley,
pour the mixture into it, set in a pan of boiling water in the oven,
cover and let it cook until firm--from five to ten minutes. Have ready
some rice boiled twenty minutes in plenty of salted water and well
drained, and a cream sauce into which a slightly heaping teaspoonful of
curry powder has been stirred. Turn the egg border out on a hot platter,
fill the center with rice, pour some of the sauce over it, and the rest
around the border. Garnish with parsley and serve at once.
Curry SauceCurry sauce is made by adding curry powder to taste to a white sauce. It
may likewise be added to a brown sauce.
Curry Sauce1/2 pint soaked lentils.
1 shalot or small onion.
1 small turnip.
1 teaspoon curry powder.
1 small carrot.
1 pint water.
1/2 teaspoon salt.
1 ounce each flour and butter.
Slice the vegetables and boil them with the lentils for one hour, add
salt and strain; mix the flour, butter, and curry powder well on a
plate, place in an enamelled saucepan, pour in the liquor, and stir
until it boils.
Note.--This sauce is suitable for curried eggs, savoury rice balls,
Curry SauceAnother way.
1 large onion.
2 ounces of butter.
1/2 ounce of flour.
1/2 pint water.
2 teaspoons of curry powder.
Salt to taste.
Slice and fry the onion in butter until nicely brown, then stir in the
flour and curry powder, and mix all well together; add water and salt,
and boil for ten or fifteen minutes, stirring very frequently. Strain
Curry Sauce A Brazil2 ounces Brazil nuts.
2 ounces butter.
1/2 ounce brown flour.
3 ounces tomatoes.
1 teaspoon salt.
4 teaspoons curry powder.
1/2 pint brown stock.
3 onions sliced.
Shell the nuts and pound them in a mortar. Fry the onions in one and a
half ounces of butter until slightly brown; add the nuts, salt, curry
powder, stock, and tomatoes sliced; simmer for one hour. Strain and
thicken with half an ounce each of butter and brown flour mixed.
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