Curry of Cold Roast Fowl

Ingredients

• Fowl
• 2 large onions
• 2 apples
• 2 tomatoes
• 2 oz. of butter
• 1 dessert spoonful (1 tablespoon) of curry powder or paste
• 1/2 pt. of gravy or soup-stock
• 1 spoonful of lemon juice

Directions

1. Fry the fowl and the onions in butter to a light brown color.
2. Stew the apples or fry them also.
3. Put all onions, apples, gravy, and fowl with the tomatoes and lemon juice into a stewing pan and let it stew for 30 minutes.
4. If curry paste is used instead of curry powder, no lemon juice is required.
5. Then serve with boiled rice.

Source — La Cuisine Creole
Prepared by Cha'Qalyn Brown
Louisiana Anthology
June 10, 2020