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Articles / TULARC / Food / 20th Century Appetizer Recipes / |  |
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Creme Constance |
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Articles / TULARC / Food / 20th Century Appetizer Recipes / | |
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Creme Constance |
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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
1 1/2 oz Butter
1 1/2 oz Onion; finely chopped
1 ts Curry powder
1/2 oz Flour
15 fl Milk
15 fl Chicken stock
5 tb Coconut milk
Salt & pepper
4 tb Cream
4 sl Lemon
"Despite the simplicity of this recipe, it is delightful and subtle, although this depends very much upon the quality of the basic ingredients used." IMH Melt butter, and soften the very finely chopped onion over gentle heat. When tender, but not browned, add curry powder (which should be of good quality, and ideally home made) and continue cooking 1-2 mins. Stir in flour and cook to make a roux for a further minute or so. : Remove from heat and when slightly cooled, gradually stir in stock and milk. Return to heat and stir while bringing to the boil. When boiling, reduce heat and simmer gently 15 minutes or so. Add coconut milk (or creamed coconut if the milk is unavailable) and stir to incorporate. Strain, correct seasoning and reheat.
Serve with a little cream marbled on the surface, and a slice of lemon.
MMed IMH Georges' Home BBS 2:323/4.4
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