No. 163 Curry Sauce à Brazil
2 ounces Brazil nuts.
2 ounces butter.
½ ounce brown flour.
3 ounces tomatoes.
1 teaspoon salt.
4 teaspoons curry powder.
½ pint brown stock.
3 onions sliced.
Shell the nuts and pound them in a mortar. Fry the onions in one and a half ounces of butter until slightly brown; add the nuts, salt, curry powder, stock, and tomatoes sliced; simmer for one hour. Strain and thicken with half an ounce each of butter and brown flour mixed.