Cassell's Vegetarian Cookery: A Manual of Cheap and Wholesome Diet

Curry sauce could be thickened with a little brown roux, but it takes away from the flavour of the curry. A few bay-leaves may be added to the sauce and served up whole in whatever is curried. For instance, if we have a dish of curried rice, half a dozen or more bay-leaves could be added to the sauce and served up with the rice. There are many varieties of curry. In India fresh mangoes take the part of our sour apples. Some persons add grated cocoanut to curry, and it is well worth a trial, although on the P. and O. boats the Indian curry-cook mixes the curry fresh every day and uses cocoanut oil for the purpose. In some parts of India it is customary to serve up whole chillies in the curry, but this would be better adapted to a stomach suffering from the effects of brandy-pawnee than to the simple taste of the vegetarian. DUTCH SAUCE.--This is very similar to Allemande Sauce. Take half a pint of good butter sauce, make it thoroughly hot, add two yolks of eggs, taking care that they do not curdle, a little pepper and salt, a suspicion of nutmeg, and about a tablespoonful of tarragon vinegar. Some persons instead of using tarragon vinegar add a little lemon juice, say the half of a fresh lemon to this quantity, and half a dozen fresh tarragon leaves, blanched--that is, dipped for a few seconds in boiling water--and then chopped very fine. The tarragon vinegar is much the simplest, as it is very difficult to get fresh tarragon leaves unless one has a good garden or lives near Covent Garden Market. DUTCH SAUCE (GREEN).--Proceed exactly as above and colour the sauce a bright green with a little spinach extract (vegetable colouring, sold in bottles by all grocers). EGG SAUCE.--Take half a dozen eggs, put them in a saucepan with sufficient cold water to cover them. Put them on the fire and let them boil for ten minutes after the water boils. Take them out and put them into cold water and let them