Thursday, May 26, 2011

Curry Sauce

½ pint soaked lentils. 1 shalot or small onion. 1 small turnip. 1 teaspoon curry powder. 1 small carrot. 1 pint water. ½ 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, etc.

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