Sauce Currie à l'Indienne (Indian Curry Sauce)

Ingredients

• butter
• 1 onion
• 1 bouquet of parsley enclosing a few fragments of thyme and bay
• a little mace
• a little cinnamon
• 3 grammes curry
• half a litre coconut milk
• half a litre Velouté
• 1 décilitre cream
• a few drops lemon juice

Instructions

1. Stew the shredded onion in butter without letting it colour, together with the bouquet of parsley enclosing a few fragments of thyme and bay, and a little mace and cinnamon.
2. Sprinkle with 3 grammes of curry.
3. Moisten with half a litre of coconut milk.
4. Add half a litre of Velouté — rich if the sauce is to go with meat, lean if with fish.
5. Let cook gently for a quarter of an hour.
6. Pass through the étamine.
7. Bring to point with 1 décilitre of cream and a few drops of lemon juice.