W N S N I A T N O C R R U Q A M R S I E R I H E O R A I E F N E A T O F N A N A T T L D H H H R R L R A R W O E H U A R I B O N S R L O O L E M R U G R E U I W A R T O M L M O D U E H U M D R O E E N W B L A C K U S T C O T C W H H T T I D E G I O C T R A R S F L T E C O D A F S N A E A E R H O U E H I S R O E T N G F M R T D T N G C E A C H I H N B R U L D R A S O N V U U S D R G E T O D T C A M T I E C H O U R E B I G E U T U U O P I E O E R N C N A D N G O O D Q N S C D C L D G S I O L M G G R N N T H R U U T S T N N N S E E E R R U T E M R C T U N I A R T S R M R H E R I G F E I E E R L T L E M S I L E N E M A N L R I A L U D I T E R C INDIAN SAUCE (Word Search Version) Printed from COOKS.COM 2 oz. butter 1 1/2 tsp. curry powder pinch saffron 1 oz. flour stock Melt together in a sauce pan two ounces of butter, curry powder, a little saffron, one ounce of flour. Moisten with stock, allow to reduce for a quarter of an hour. Strain through a sieve. A good curry powder, obtainable from dealers in exotics, contains coriander, cumin, black pepper, ginger, Cayenne pepper, cardamon and mustard. |