Creme constance

1 1/2 oz butter
  1 1/2 oz Onion; finely chopped
      1 ts curry powder
    1/2 oz flour
     15 fl Milk
     15 fl chicken stock
      5 tb coconut milk
           Salt & pepper

---------------------------------TO FINISH---------------------------------
      4 tb Cream
      4 sl Lemon
 
  "Despite the simplicity of this recipe, it is delightful and subtle,
  although this depends very much upon the quality of the basic ingredients
  used." IMH
    Melt butter, and soften the very finely chopped onion over gentle heat.
  When tender, but not browned, add curry powder (which should be of good
  quality, and ideally home made) and continue cooking 1-2 mins. Stir in
  flour and cook to make a roux for a further minute or so.
  :    Remove from heat and when slightly cooled, gradually stir in stock and
  milk. Return to heat and stir while bringing to the boil. When boiling,
  reduce heat and simmer gently 15 minutes or so.
    Add coconut milk (or creamed coconut if the milk is unavailable) and stir
  to incorporate. Strain, correct seasoning and reheat. Serve with a little
  cream marbled on the surface, and a slice of lemon.
  
  MMed IMH Georges' Home BBS 2:323/4.4