Thursday, May 26, 2011

Curry Sauce à Brazil

2 ounces Brazil nuts. 2 ounces butter. ½ ounce brown flour. 3 ounces tomatoes. 1 teaspoon salt. 4 teaspoons curry powder. ½ 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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