Indian Curry
1 oz. raw lean ham 2 tablespoons butter 1 teaspoon curry 1/2 cup cream 2 egg yolks 1 pt. Veloute Sauce 2 tablespoons lemon juice 1 tablespoon minced onion 1 sprig thyme 12 peppercorns Cook the onion, ham, thyme and peppers with the butter until well reduced. Rub the curry into the Veloute Sauce and combine with the butter mixture, boil ten minutes and strain. Dilute the egg yolks with the cream and combine with the sauce. Cook over hot water until it begins to thicken, then add the lemon and serve.