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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "CURRY3" "M" "3/17/99"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "CURRY - III" "yet another curry sauce"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
\fISauce au currie \*(a` l'indienne\fP.
.PP
More a French curry than an Indian, but very good, with a remarkable melding
of flavors.
.PP
From LAROU, page 854, a recipe by Car\*(e^me.
Modified by replacing the \fIsauce Allemande\fP by chicken stock thickened
with a \fIroux\fP, and by poaching the meat in the strained sauce.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "serves 4"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "large saut\*(e' pan"
.IG "" "casserole"
.IG "" "large strainer"
.sp
.IG "2 Tbsp" "butter"
.IG "1 Tbsp" "cooking oil"
.IG "1-1/2" "large onion,"
chopped
.IG "3" "small slices ham,"
diced
.IG "3-4 Tbsp" "curry powder"
.sp
.IG "5 Tbsp" "flour"
.sp
.IG "2 cups" "chicken stock"
or 1 cup
.I stock
and 1 cup 
.I coconut milk
.IG "" "bouquet garni:"
.I parsley, thyme, bay leaf
.IG "large pinch" "mace"
.IG "large pinch" "cayenne"
.IG "6" "cloves"
.sp
.IG "1.5 lb" "cleaned shrimp,"
tails off, or
.I chicken, beef, etc.,
cut into serving pieces
.IG "3/4 lb" "mushrooms,"
thickly sliced
.sp
.IG "" "salt, pepper,"
to taste
.IG "" "beurre mani\*(e',"
as needed
.IG "" "lemon juice,"
about 1 Tbsp
.IG "" "butter,"
to finish
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Saut\*(e' the onion, ham, and curry powder without browning at medium to
medium-high heat (@5-7.5).
Add more butter (1-2 Tbsp) if needed.
.SK 2
Add the flour and cook lightly.
.SK 3
Add the 2 cups of liquid, the bouquet garni, and the spices.
Cook covered over medium-low heat (@2-4) to meld the flavors,
for about 10 minutes,
stirring occasionally.
When done, strain the sauce into the casserole.
.SK 4
Add the shrimp to the casserole and simmer until nearly done, perhaps 5
minutes.
Do not overcook the shrimp.
.SK 5
Add the mushrooms and cook until shrimp and mushrooms done, perhaps another
5 minutes.
.SK 6
Thicken if necessary with \fIbeurre mani\*(e'\fP.
Adjust seasonings.
Add lemon juice to taste, perhaps 1-2 Tbsp.
Swirl in butter to finish, perhaps 1-2 Tbsp.
.SK 7
Serve with white rice and optionally any of the garnishs of CURRY-I
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
If the meat is chicken or beef, it should be saut\*(e'ed with the 
onions and ham in step 1 and removed from the pan to the casserole
just before the sauce is strained in step 3.  
.PP
If one wants a cream sauce, replace 1 cup of the chicken stock by
heavy cream, or \fPcr\*(e`me fra\*(i^che\fP.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
more complicated that the other curries.
.I Time:
1.5 hours.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
