[Sca-cooks] OOP - Turkey, again!

[Amanda Blackwolf]

well, recipe......

4 T flour
4T butter
chicken broth to right consistency, between 2 and 3 cups
approx 1 T of curry (more or less, depending on your taste and type of curry
powder)
herbs, assorted dried
balsamic vinegar, to taste
heavy cream, again to consistency

This is a recipe I made up all by myself. I change the broth type according
to the meat I'm covering. The herbs depend on what I have on hand, and I've
been known to vary the vinegar too. Either way, my sauce has a zippy-zing
and a nice curry flavor (or curry bite, if I use the red curry poweder). To
date it has been used on chicken, pork, and beef. It is a obviously a roux
sauce, and even with the cream, I've never had a problem re-heating it for
leftovers.

Amanda Blackwolf

----- Original Message -----
From: "Stefan li Rous" <StefanliRous at austin.rr.com>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, November 26, 2002 3:50 PM
Subject: Re: [Sca-cooks] OOP - Turkey, again!


> Amanda commented:
> > We will
> > complement our bird with roasted new potatoes, a curry cream
gravy/sauce,
> > curried green bean casserole---cooked by Himself, ...
>
> This "curry cream gravy/sauce" sounds like it could be interesting and
> good over other things besides turkey. Perhaps chicken or pork or even
> just noodles. Can you give us the recipe?
>
>
> > 'Course, I'm British by birth, so the completely amusing thing is that
the
> > American Feast is being prepared by a Brit!
> Ah! Perhaps that explains the various curry dishes.
>
>
> I know there is a different Canadian Thanksgiving. Is there an
> equivalent one in Britain?
>
>
> --
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>     Mark S. Harris            Austin, Texas
StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
>
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