Oriental Vegetable Curry
Peel and fry some small onions. Add 2 stalks of celery,
cut into inch pieces; sprinkle with salt, pepper and
curry-powder; add a few truffles and pour over all 1
cup of stock. Let stew until tender.
Then boil some potatoes; mash smooth with butter
and season with curry sauce. Place a border of mashed
potatoes on a platter and put the stew in the centre;
serve hot. Garnish with fried parsley.
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