Curry Sauce

Ingredients

• 2 Tb oil
• 3 teaspoons cury (curry, spelled as written)
• 2 Tb flour
• 2 c. chicken broth

Method

Brown cury in oil, cool 5 min. Add 2 Tb flour and slowly add 2 cups chicken broth. Bring to a boil until thickened.

Notes

⚠ ALREADY PUBLISHED — publish: hold, do not queue

This recipe is already live in The Library on the Residence side (kitchen-recipes.json, "Curry Sauce", collection The Library, course Staples). Held rather than marked ready until the published URL is captured and recorded in published_to:. See _RECIPE-INDEX.md → "The Library overlap".

"cool 5 min" is what the card says, and it is not a misreading. The family's own earlier typed transcription — the Google Doc that fed The Library — reads "brown curry in oil cool 5 min" too. Two independent readings agree, so it is transcribed as written. Whether the writer meant cook is a question for a person, not for a transcriber.

A small, four-ingredient working sauce: bloom the curry powder in oil, make a roux, let down with broth. The card assumes you know what to do with it.

The card is heavily stained — tea or curry — and one blot sits over "broth" in the method without obscuring it.