Creme Constance

Title:
Creme Constance

Yield:
4 Servings

Categories:
Starters,
Soups,
French,
Dairy




Ingredients:





 1 1/2 oz Butter


 1 1/2 oz Onion; finely chopped


     1 ts Curry powder


   1/2 oz Flour


    15 fl Milk


    15 fl Chicken stock


     5 tb Coconut milk


          Salt & pepper





---------------------------------TO
FINISH---------------------------------


     4 tb Cream


     4 sl Lemon





 "Despite the simplicity of this recipe, it is delightful and subtle,


 although this depends very much upon the quality of the basic ingredients


 used." IMH


   Melt butter, and soften the very finely chopped onion over gentle heat.


 When tender, but not browned, add curry powder (which should be of good


 quality, and ideally home made) and continue cooking 1-2 mins. Stir in


 flour and cook to make a roux for a further minute or so.


 :    Remove from heat and when slightly cooled, gradually stir in stock and


 milk. Return to heat and stir while bringing to the boil. When boiling,


 reduce heat and simmer gently 15 minutes or so.


   Add coconut milk (or creamed coconut if the milk is unavailable) and stir


 to incorporate. Strain, correct seasoning and reheat. Serve with a little


 cream marbled on the surface, and a slice of lemon.


 


 MMed IMH Georges' Home BBS 2:323/4.4


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini