Sauce Currie (Curry Sauce)

Ingredients

• 250 grammes onion
• 100 grammes celery
• 30 grammes parsley roots
• butter
• a sprig of thyme
• a fragment of bay leaf
• a little mace
• 50 grammes flour
• a small teaspoonful Curry powder
• three quarters of a litre white consommé

Instructions

1. Toss the sliced onion, celery and parsley roots in butter until lightly coloured.
2. Add the thyme, the fragment of bay leaf and the mace.
3. Sprinkle with the flour and the Curry powder, and cook the flour for a few moments without letting it colour.
4. Moisten with the white consommé and bring to the boil.
5. Cook very gently for three quarters of an hour.
6. Pass through the tammy, pressing lightly.
7. Heat the sauce again, remove the fat, and keep it in the bain-marie.