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Myrna Loy's Senegalaise Soup

Updated: Feb 22

From "What Actors Eat, When They Eat!" Kenneth Harlan, Rex Lease, 1939. Myrna's method and ingredients are a bit freestyle; the flavor profile however sounds delicious. May require a bit of experimentation.

Myrna Loy's

SENEGALAISE SOUP


Slice two onions and two apples. Put into a pan and brown, add two tablespoons of good curry powder and two tablespoons of flour, mix all well together. Add slowly chicken broth and let come to a boil. Strain, cool off and when ready to serve, add heavy cream, say two tablespoons to a cup. Also place in the bottom of the cup white meat of chicken, chopped fine. Curry powder may be added to taste.


2 onions

2 apples

2 tablespoons

NOTE: one assumes 2 tablespoons each, of the following, though I'd be inclined to use more broth

curry powder

chicken broth

heavy cream


NOTE: Also, as described in recipe:

2 tablespoons flour

white meat of chicken, chopped fine

additional curry powder to taste


The cover.


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