Curry Sauce

Mrs. A. Nakahara – Puueo

• ¼ c butter or margarine
• ¼ c onion
• ½ c apples finely chopped
• ¼ c celery finely chopped
• 2 tsp curry powder
• ⅛ tsp ginger
• 2½ c chicken stock or consomme
• 3 T flour
• Salt and pepper to taste

Melt butter over low heat. Add onion, apples and celery and cook for 5 minutes. Blend in curry powder and ginger. Add 2 cups of chicken stock or consomme and simmer 15 minutes. Blend flour with remaining stock. Stir into sauce. Cook stirring constantly until smooth. Makes 3 cups. To this mixture, add any left over roasted chicken, beef, or pork and let simmer 10 minutes.