6
servings
1
1/2 med onion, minced
3
stalks celery, chopped
2
apples, minced
1/4
c salad oil or shortening
2
ts curry powder
1
ts salt
1/8
ts pepper
1/4
ts ginger
1/4
ts tabasco sauce
1/2
tb worcestershire sauce
2
c stock or bouillon
1/8
c flour
2
lb cooked elk or deer, cubed
1
c cream or canned milk
1
egg yolk, well beaten
3
c boiled rice
Saute'
onions, celery and apples in oil until slightly brown. Stir in
curry
powder and simmer 5 minutes. Add remaining seasonings and stock and
cook
20 minutes. Stir in flour mixed with water and cook 5 minutes,
stirring
until thickened. Remove from heat and allow to stand one hour.
Reheat
and add cooked meat, cream or milk, and egg yolk just before
serving. Heat to
boiling point, stirring constantly. Serve over rice.