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Curry Sauce
- Sauce Curry                                                                Yield: 2 cups

Sauté a small vegetable mirepoix in 2 tablespoons of butter.  Add 1/2 tablespoon of salt, 1 teaspoon of curry powder, 1 grated garlic clove, 1/8 teaspoon of thyme, and a sprig of parsley.

Deglaze the pan with 1 1/2 cup of Veal Velouté. Cook slowly for 30 minutes.  Strain.  Add 1/2 cup of cream.  Add juice of a half lemon. 

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