Curry Sauce.
A dish that leans on butter and flour.
contains glutencontains dairy
Ingredients
US
Metric
- 1 heaped tablespoonful of butter
- 1 tablespoonful of flour
- 1 tablespoonful of curry-powder
- 1 teaspoonful of minced onion
- 1/8 teaspoonful of pepper
- 1 teaspoonful of salt
- 240 ml milk
- 240 ml cooked meat
Make it lactose-friendly
- 1 heaped tablespoonful of butter → plant butter, ghee (mostly lactose-free), or olive oil
- 1/2 pint of milk → lactose-free milk, oat milk, or almond milk
Steps
- Put the butter and onion in a frying-pan and set on the fire. Cook slowly until the onion begins to turn a light straw-color. Now add the flour and curry-powder, and stir until frothy. Gradually pour in the milk, stirring all the while. When the sauce boils up, season with the salt and pepper, and add the half-pint of tender cooked meat, cut very fine. Chicken or turkey is particularly nice for this dish. Less meat can be used. Cook three minutes longer and serve with a dish of rice.
- The mode of serving at table is to put a spoonful of rice on the plate and pour a spoonful of sauce over it.
Nutrition (estimated, per serving)
| Calories | 350 |
|---|---|
| Protein | 11.2 g |
| Fat | 6.7 g |
| Carbs | 60.7 g |
| Fiber | 3.0 g |
| Sodium | 1220 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States