East Indian Curried Shrimp

1 small onion, minced
1 celery heart, finely chopped
2 tablespoons butter
2 tablespoons flour
1 teaspoon curry powder
Pinch of thyme
1 bay leaf
3 pint chicken broth
1 small tart apple, peeled and cut up
Dash of Tabasco sauce
Salt and pepper, to taste
1 teaspoon monosodium glutamate
2 pounds shrimp, cooked
2 tablespoons butter
Steamed rice, buttered and parsleyed

To make sauce, saut onion and celery in butter. Add flour, curry powder, thyme and bay leaf. Blend well. Add chicken broth, apple, Tabasco, salt and pepper. After apple begins to soften, strain. Add monosodium glutamate. Saut shrimp in butter. Blend with sauce and serve over rice.

Yields 8 servings.