Читать книгу The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery - Soyer Alexis - Страница 53

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Peel and cut in slices a large onion, some carrot, turnip, two apples, and two ounces of lean ham; put them into a stewpan with two cloves, a blade of mace, a bay-leaf, sprig of thyme, parsley, and one ounce of butter; put the stewpan over a slow fire, stir them round occasionally until they become slightly browned, then add a good tablespoonful of the best curry powder, mix it well, then add ten of consommé (No. 134) and eighteen of demi-glace (No. 9), boil altogether, then rub it through a tammie; put it in another stewpan, place it again upon the fire, skim it well, and reduce it until it adheres to the back of the spoon, when add a little sugar and cayenne if required, but that must depend entirely upon taste.