Indian Sauce

Put two ounces of butter into a saucepan with two ounces of onions, two ounces of lean unsmoked ham, one ounce of celery and a bunch of parsley garnished with thyme and two cloves of garlic. Moisten with two gills of veal blond (No. 423), one quart of espagnole (No. 414) or veloute (No. 415) (if veloute is used thicken with four egg-yolks and half a gill of cream), add one tablespoonful of pepper corns, three cloves, one pinch of saffron, and one teaspoonful of curry. Reduce all this and then strain it through a tammy (Fig. 88), and just when ready to serve incorporate into it two ounces of fresh butter.