{"id":6495,"slug":"curry-sauce","title":"Curry sauce.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one onion","one leek","a small piece of celery","one bay leaf","a branch of thyme","a little garlic","three ounces of butter","two spoonsful of curry powder","two spoonsful of flour","one quart of stock","one sliced apple","one sliced banana sauté in butter","one-half cup of Indian chutney","salt to taste"],"ingredients_norm":["onion","leek","celery","bay leaf","branch of thyme","little garlic","butter","spoonsful of curry powder","spoonsful of flour","stock","apple","banana saute in butter","indian chutney","salt"],"steps":["Simmer one onion, one leek, a small piece of celery, one bay leaf, a branch of thyme and a little garlic in three ounces of butter.","Then add two spoonsful of curry powder and two of flour.","When hot add one quart of stock, one sliced apple, one sliced banana sauté in butter, and one-half cup of Indian chutney.","Boil for twenty minutes, strain through a fine sieve and salt to taste.","This sauce is used for chicken, fish, oysters, lamb, veal, etc., and should be made respectively with chicken broth, fish broth, juice of oysters, and so forth."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w137:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7c726a41ee4dcc69f5e5a2655ef13dcd1b5cabe3db7f2384495c877dab945246","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/curry-sauce"}