b'Curry SauceSalsa al Curry 12I know this might not be the fi rst thing that 112 cups whole milk pops into your mind, but 112 cups Chicken Stock1 tablespoon curry powder next time you make eggs 12 teaspoon salt (optional) benedict for breakfast, 14 teaspoon freshly ground black pepper (optional)14 teaspoon ground nutmeg substitute the ham with 3 tablespoons butter2 tablespoons all-purpose fl our sauted shrimp and top the whole thing with Combine the milk, Chicken Stock, curry powder, salt, pepper, and nutmeg in a medium saucepan.this Curry Sauce instead Slowly cook the milk until it steams, set aside. Melt the butter in another medium saucepan and stir in the fl our with a wooden spoon. is is called a roux. Cook the roux for 2 minutes overof hollandaise.medium heat to a golden color. Pour the hot milk mixture into the warm roux, stirring constantly. Cook the sauce over medium heat until it just thickens, about 3 to 5 minutes. Remove from the heat. Dot the top of the sauce with additional butter or cover with a sheet of buttered waxed paper to prevent a skin from forming. Reheat as needed. Chefs TipFor those of you who always pass by the curry recipesSTOP. You must try this recipe!It has a delicate and lingering flavor on your palateand it will become a favorite! The Grand Canal in Venice 47 nove'