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CURRY SAUCE (continued)

lc flour chicken bones (or beef or veal or
6 tbsp curry powder or lamb bones)

Chop onion, apple, celery, garlice and carrots and simmer in butter

or chicken fat for 5 minutes. Add flour and simmer for another 3

or 4 minutes. Add curry powder, tomatoes and coconut. Add stock,

bay leaf, pepper, chutney & bones. Cook 45 minutes over a slow

fire. Season with salt. Remove bones. Sieve the sauce or place

in a blender.
*COURT BOUILLON (1 quart)

3 c fish stock 1/2 onion sliced 1 c white wine
1 sprig parsley 1/2 c white vinegar 1 small carrot sliced
l bay leaf 1 tbsp salt 12 black peppercorns

Boil all ingredients sharply for 5 minutes.

Kathy Newman