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.