Lawrence Curry

   

CURRIED SOUPS

CREME SENEGALESE

Rich chicken stock, egg yolks, heavy cream spiced with CURRY. Serve chilled sprinkled with finely . diced chicken

TOMATO BISQUE

Chicken stock, pureed raw tomatoes, heavy cream, a touch of CURRY. Chill.

MULLIGATAWNY

Brown diced chicken & summer vegetables in butter & CURRY. Stir in chicken stock, cook to thicken,add cream; Serve on rice…

COLD CHEESE SOUFFLE

Heat 4 egg yolks, in a pint of milk, 1 Tbsp.CURRY , 1/2 lb. Swiss cheese, onion,. Add 2 tblsp. softened gelatin.
Later, add the whites & 1/2 cup cream, whipped.

HOT CHEESE MONKEY

Line dish with buttered bread, bottom & sides. Fill with 3 eggs, 1 cup milk, onion, mustard, CURRY, &1/2 lb. Vermont Cheddar. Bake 350° .

LAWRENCE’S A.M. EGGS

Melt butter & pinch of CURRY in shirred egg dish. When sizzling, add eggs & dollop of cream. Finish under broiler…Great way to begin or end the day!

 



Larry’s Risotto

Brown 1 cup rice in olive oil with 1 onion, 1 tablespoon CURRY. Stir in 1/2 lb. Lean ground beef and diced bacon. Add 2 cups hot beef broth. Simmer with lid on for 15 minutes…

BOBOTEE

Bake in a casserole dish: corn meal mush {1/2 cup corn meal scalded in 1 cup boiling water w/2 cups milk cooked in} laced with 1 lb. ground beef, 8 dried & chopped apricots, 1/2 cup chutney, almonds, 1 cup sautéed onions, and 1 Tbsp. CURRY…Cover with eggs beaten in milk for a custard topping

LAMB CURRY

Brown cubed raw lamb with chopped onions, green pepper, apple, and CURRY in fat or oil.

Add enough water to half-cover, and simmer until tender.
Take out lamb, thicken with flour, add salt and heavy cream.

Reheat lamb and sauce gently…

For 2 lb. boneless meat, use 2 Tablespoons CURRY
~Serves 6~

SHRIMP CURRY

Make curry sauce by cooking finely chopped onions, parsley, chives in oil-adding flour, chicken stock, and milk- to a heavy cream consistency. Add CURRY, salt ,pinch of sugar, lemon {juice & grated rind}-and cooked shrimp…
For 2 lb. Cooked shrimp, use 1 quart sauce and 4 tablespoons CURRY.
~Serves 6 ~



VEGETABLE CURRIES

c h a u d f r o i d
Make a sauce of onions sautéed in butter with CURRY, broth, lemon, cornstarch…add raw & frozen vegetables{tomatoes, celery, cauliflower, carrots, peas, artichoke hearts. Chill;
Serve on a bed of hot rice.

PEA & SPINACH PUREE
Puree cooked peas & spinach with raw green onions, yogurt, garlic & touch of CURRY. Sprinkle with hard-boiled egg.

FROM THE OLD COUNTRY…

DELHI TANDOORI CHICKEN

Rub chicken with lemon. Marinate 12 hours in the Tandoori Marinade{Yogurt, CURRY, vinegar,salt}
Dry. Roast, Basting with butter.
TANDOORI MARINADE
Also good hot or cold on vegetables…

KARACHI KAFKAS
Mix 1 lb. Lean beef with 1 tblsp.CURRY
1 of chutney, raw egg, minced onion & pepper, mashed garlic,. Roll in balls. Cook 20 minutes on 1 cup raw rice, 2 cans hot bouillon,1/2 cup raisins; with LID ON TIGHT!…





Enjoy these dishes thanks to Ann Richards Taylor, who originally prepared this sheet{I knew I had it in the files somewhere!}
Bon appetit!