Myrna Loy's Senegalaise Soup

From "What Actors Eat, When They Eat!" Kenneth Harlan, Rex Lease, 1939. "Light enough for a summer diet"! 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 curry powder

chicken broth (one assumes you just wing it with the broth till you're satisfied)

heavy cream ("say, two tablespoons to a cup")

Also, as described in recipe:

2 tablespoons flour

white meat of chicken, chopped fine

additional curry powder to taste

The cover.