• 1 1/2 tablespoons butter
  • 1 tablespoon curry powder
  • 1 tablespoon flour
  • 3 cups chicken broth
  • 4 egg yolks
  • 1 cup cream
  • 1 cup chopped almonds
  • Minced parsley
  • Directions

    Melt butter; smooth in curry powder and flour. Add chicken stock. Cook 10 minutes in double boiler. Beat egg yolk. Add cream. Combine with chicken broth. Cook over hot, not boiling, water. Chill until very cold. Add chopped almonds and serve, garnished with minced parsley.

    Serves 4

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