Curry sauce #2

Yield: 4 Servings

Measure Ingredient
1 tablespoon Margerine/butter
1 tablespoon Allpurpose flour
⅛ tablespoon Salt
1 dash Pepper
¾ cup Milk (up to)
1 teaspoon Curry powder
Optional chutney

Date: Mon, 25 Mar 96 13:05:40 EST submitted by: dat95a27@... (Martin) Hiya there, Here are some recipes for Chinese Sweet/Sour sauce (which are a bit messy I admit, but it should give some meaning anyways;) and one for Chinese curry-sauce.. I got them from a friend who lives in Washington State (I, myself, live in Denmark, small European country which is on top of Germany) I've been looking for these for some time, and I hope they will be of some use to the rest of you.. This is my first posting, and I just joined the list.. and I like what I see =) In a small saucepan melt the margerine/butter. in the melted marg/butter, cook the curry powder. stir in flour, salt and pepper and milk at once.

cook and stir over medium heat till thickened and bubbly. cook and stir one minute more, makes ¾ cup. If desired, stir one tablespoon chopped chutney into the cooked sauce.

DAVE <DAVIDG@...>

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RECIPE ARCHIVE - 26 MARCH 1996

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