"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Curry Sauce Recipe

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This recipe for Curry Sauce, by , is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dorrie Friday
Added: Wednesday, April 15, 2009


2 medium-size yellow onions, peeled and minced
1 stalk celery, chopped
1 clove garlic, peeled and minced
1/4 C butter or margarine
1 T curry powder (use hot or Madras curry for best flavor)
1/3 C unsifted flour
2 C chicken broth
1 tsp salt
1/8 tsp black pepper
pinch cayenne pepper

mango chutney (Major Earl Gray's)
peanuts, chopped
hard-boiled egg whites, chopped
hard-boiled egg yolks, chopped
green onions, sliced
green peppers, chopped
sweet pickles, diced
ripe olives, sliced
bacon, cooked, drained and crumbled
shredded coconut, toasted if desired

Melt the butter and saute onions, celery & garlic in a saucepan, over moderate heat for 5-8 minutes until limp, not brown.
Add curry powder and stir-fry for 1 minute.
Blend in flour.
Slowly add broth, stirring constantly to avoid lumps.
Add salt and pepper seasonings.
Heat, stirring until thickened.
Cover and simmer 1/2 hour, stirring now & then.

Add cooked chicken, beef or shrimp.

Serve over rice.
Pass the condiments at the table to top with.

Number Of Servings:
Number Of Servings:
2 Cups (4 servings)
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This was our favorite when Dad would take us to the ship for dinner. Now it's always a favorite for family dinners (especially when there's a lot of help for chopping!) I usually multiply the recipe 4-6 times for big gatherings!




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