Curry of Cold Roast Fowl

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Take two large onions, two apples, two ounces of butter, a dessertspoonful of curry powder or paste, half pint of gravy or soup-stock, one spoonful of lemon juice and two tomatoes.

Fry the fowl and the onions in butter to a light brown color; stew the apples, or fry them also. Put all, onions, apples, gravy and fowl, with the tomatoes and lemon juice into a stewing pan and let it stew thirty minutes; then serve with boiled rice. If curry paste is used instead of curry powder, no lemon is required.