1 pint milk
2 ozs. plain flour
2 ozs. marg. or butter
Squeeze lemon juice
1 tspn. curry powder
1 egg yolk
1/2 tspn. salt
Chopped parsley
Method: Melt butter in saucepan, add flour and mix well. Pour in all the milk and stir until boiling, boil 3 minutes. Add raw egg yolk, cayenne, curry, salt, pepper, parsley and lemon juice. Beat well. Add 8 ozs. of any variations. Put in greased ovenproof dish and sprinkle with grated cheese and put in oven until nicely browned.
Variations:
Cooked and drained salmon or tuna
Finely chopped ham
Cooked chopped rabbit
Cooked chopped brains
Chopped sardines
Chopped cooked chicken
Tin drained sweetcorn
Chopped crayfish
Tin mushrooms
Tin drained whitebait
Tin asparagus tips or piece
Source: contributed by J. Gabell in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.21.
2 ozs. plain flour
2 ozs. marg. or butter
Squeeze lemon juice
1 tspn. curry powder
1 egg yolk
1/2 tspn. salt
Chopped parsley
Method: Melt butter in saucepan, add flour and mix well. Pour in all the milk and stir until boiling, boil 3 minutes. Add raw egg yolk, cayenne, curry, salt, pepper, parsley and lemon juice. Beat well. Add 8 ozs. of any variations. Put in greased ovenproof dish and sprinkle with grated cheese and put in oven until nicely browned.
Variations:
Cooked and drained salmon or tuna
Finely chopped ham
Cooked chopped rabbit
Cooked chopped brains
Chopped sardines
Chopped cooked chicken
Tin drained sweetcorn
Chopped crayfish
Tin mushrooms
Tin drained whitebait
Tin asparagus tips or piece
Source: contributed by J. Gabell in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.21.
