A great chafing dish favorite when the chafing dish was in vogue.
Saute the onion in the butter until it is just limp. Add the curry powder and blend well. Then blend in the flour and cook over low heat 3 minutes. Stir in the chicken broth, and continue stirring till thickened. Add the seasonings, and stir in enough cream to thicken to your taste. Correct the seasoning - you may want additional curry powder, in which case allow the sauce to simmer a few minutes longer. Add the eggs and blend well. Serve with rice or toast and chutney, chopped cucumber, peanuts, and raisins soaked in sherry.
Wine Pairing(s)
Walnut Block Sauvignon Blanc
Kumeu River Chardonnay
Villa Maria 'Taylors Pass' Sauvignon Blanc
Eradus Sauvignon Blanc
Chateau Pailhas Bordeaux
Josmeyer 'Les Folastries' Gewurztraminer
Chateau Gabaron Bordeaux
Joseph Drouhin Domaine de Vaudon
Joseph Drouhin Marquis de Laquiche
Cullen Chardonnay ''Kevin John''
Calories From Fat 139 Protein 1 Total Fat 15 Carbohydrates 4
Calories 160 Calcium 22 Sodium 464 Vitamin A 538 Cholesterol 47
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