1/3 c. butter
1 med. onion, minced
1 carrot, scraped and grated
2 stalks celery, minced
1 tart apple, peeled, or 1 can applesauce
3 tbsp. sherry
Salt to taste
1 1/2 lbs. cooked shrimp (sauteed in butter)
2 tbsp. chopped parsley
1 tbsp. curry powder (or to taste)
1/2 c. flour
3 c. chicken stock or bouillon
1/2 c. cream
1 tsp. monosodium glutamate

Melt the butter over direct heat. Add the onion, celery, carrot, apple and parsley and saute gently 5 minutes. Blend in the curry powder and flour. Add the stock and cream. Cook slowly, stirring constantly, until it boils and thickens. Add the sherry, monosodium glutamate, salt and shrimp. Place over hot water, cover and cook 20 to 30 minutes. Serve over rice. Freezes well. Serves 4.

Condiment: Chopped olives (ripe and green), chopped French onions, chopped raw onions, peanuts, chopped raisins, bacon, coconut, bell pepper, boiled eggs, tomatoes and chutney.