CookEat Recipe
Filippini Curry Sauce
A strained curry sauce made with vegetables, ham, cream and egg yolk.
Method
Steps
Step 1
Peel and chop the onion. Finely chop the lean cooked ham, the white inner part of the celery and the seeded half green pepper. Slice the half leek. Melt the butter in a saucepan and brown the onion to a good golden colour.
Step 2
Add the ham, celery, green pepper, thyme sprig, clove, whole black peppercorns and leek. Mix well and cook for about five minutes, stirring. Add the salt, liberal teaspoon of curry powder and half level tablespoon of flour, and mix thoroughly.
Step 3
Bring the good half pint of water to a boil and pour it into the pan. Mix gently and cook over a gentle heat for about eighteen minutes, stirring along the bottom occasionally.
Step 4
Mix the commercially pasteurized egg yolk with the cream. Take the sauce off the boil and stir in this mixture thoroughly, keeping it below a boil. Strain through a sieve into a clean saucepan and use promptly.
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