Chicken and Lobster Curry

• 1 lb. cooked lobster meat
• 1 lb. cooked white meat of chicken or capon
• 1 apple
• 1 large onion
• 1 stalk celery
• 2 bay leaves
• 3 ounces flour
• 2 ounce curry powder
• 1 qt. chicken broth
• 1 cup cream
• 1 coconut, milk and meat

Melt butter in a very large skillet and fry the apple, cored, peeled and slice; the onion, peeled and sliced; the celery, cut up and two bay leaves. Smooth this mixture for 15 minutes.

Then sprinkle flour and curry powder in the mixture, stir well and cook slowly for another 15 min. Add chicken broth, cream, milk and shredded meat of the coconut and again cook 15 minutes slowly.

Remove from fire and strain sauce through a coarse piece of cheesecloth or a fine sieve into a large saucepan and add chicken and lobster meat. The pieces of meat and lobster should be about one inch square.

Season to taste with salt and pepper and let the curry heat thoroughly over a very low flame.