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Sauce for the Ris de Veau

en Kari.

Ingredients.

One pint of White Stock.

One gill of Cream.

Two ounces of Butter.

One tablespoonful of Curry Powder One teaspoonful of Chutney.

One teaspoonful of Lemon Juice.

A saltspoonful of castor Sugar.

Salt. One small Onion.

One small clove of Garlic.

Fry the onion and garlic in one ounce of butter; then add the curry powder, chutney, sugar, salt, and stock. Let this cook for ten minutes; stir in the lemon juice and cream, and last of all the butter; after the butter is in, the sauce must not boil. Pass the sauce through a tammy, and pour over the sweetbreads.

Salade de Perdreau (or any other bird) à la Carpentras. (Salad of Partridge.) Ingredients.

One cold roast Partridge.