A few bay-leaves may be added to the sauce and served up whole in whatever is curried.

For instance, if we have a dish of curried rice, half a dozen or more bay-leaves could be added to the sauce and served up with the rice.
There are many varieties of curry.

In India fresh mangoes take the part of our sour apples.

Some persons add grated cocoanut to curry, and it is well worth a trial, although on the P.and O.boats the Indian curry-cook mixes the curry fresh every day and uses cocoanut oil for the purpose.

In some parts of India it is customary to serve up whole chillies in the curry, but this would be better adapted to a stomach suffering from the effects of brandy-pawnee than to the simple taste of the vegetarian.
DUTCH SAUCE .-- This is very similar to Allemande Sauce.