>Does anyone know what this sauce is?
>It is in the menu from the Loose Box at Mundaring in Western Australia that
>is owned by the French Master Chef Alain Fabregues
>http://www.loosebox.com.au/
>
>Regards
>Vicki
>
Hi, didn't see it on that website. Could it be the Chicken Curry or Sengalese
Soup from Joy of Cooking page 176? It has a cream sauce with chicken and curry
powder. I have never made it so don't know if it's good.

[quote=Grismalkin]Does anyone know what this sauce is?[color=blue][i]
It is in the menu from the Loose Box at Mundaring in Western Australia that
is owned by the French Master Chef Alain Fabregues
http://www.loosebox.com.au/

Regards
Vicki


Hi, I haven't eaten at the Loose Box (I should though, I've literally
driven past it a thousand times as I commute between Perth and the
Avon Valley) but this is the only recipe I could find on the internet.
If you've had the Loose Box's version perhaps you could comment on
whether this sounds close :-) The original recipe was in Danish so I
had to get a Norwegian friend to translate: hence the delay in
replying. Hope this helps.

Regards,
Kalina

Singalaise sauce

2 zucchinis
4 tomatoes
2 capsicums
3 hard boiled eggs
1 tablespoon curry
juice of 2 lemons
100ml olive oil
2 tablespoons chopped leeks
2 cloves garlic
salt, pepper

Peel tomatoes and chop them. Remove seeds from capsicums and chop
these. Put the tomatoes and capsicums into a small pan. Crush the
garlic over, and add salt, pepper and curry. Boil this until the
fluids have almost gone.
Peel the zucchinis, cut into slices and boil in water until tender.
Chop them and mix with the tomatoes and capsicums. Add the chopped
hard boiled eggs, chopped leek and lemon juice to the sauce. Pour the
olive oil in slowly while continuously stirring. Add salt and pepper
to taste. Serve cold.