5 cups White Stock II 1/4 cup butter
1 cup tomatoes 1/3 cup flour
Onion, cut in slices 1/4 cup each 1 teaspoon curry powder
Carrot, cut in cubes
Celery, cut in cubes Blade of mace
1 pepper, finely chopped 2 cloves
1 apple, sliced Sprig of parsley
1 cup raw chicken, cut in dice Salt and pepper
French Chef
Cook vegetables and chicken in butter until brown; add flour, curry powder, mace, cloves, parsley, stock, and tomato, and simmer one hour. Strain, reserve chicken, and rub vegetables through sieve. Add chicken to strained soup, season with salt and pepper, and serve with boiled rice.
