The book has this recipe more than once. Also here as Curry Sauce in Recipe Box. Same dish, different piece of paper — kept separately on purpose, because each copy came into the house its own way.
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 queueThis 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 inpublished_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.
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