Elisabeth Ayrton

Curry Sauce

Preparation info

  • For

    4

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

For really good curried hard-boiled eggs, or for curried prawns, make a thickened curry sauce, as follows.

Ingredients

  • 1¼ pints (7½ dl.) good well-seasoned stock
  • 2 oz. (60

Method

Melt the butter in a saucepan. Stir in the flour. When amalgamated, stir in the ground spices and add the stock. Stir well, boil for 3 minutes, add a little salt and taste. Pour this over the warm hard-boiled eggs, which should have been cut in halves crossways, and a small slice cut from the bottoms, so that they will stand in a flat dish. For a prawn curry, gently stir the prawns into the sau