Even though this was devised as a fondue accompaniment, it can also be used to pep up leftover meat.
Melt the butter in a skillet. When bubbling, add the onions and garlic and stir until golden. Mix the curry powder (use more, if you are a curry fan) and the flour. Push the onions and garlic to one side and stir this into the butter. Gradually add the cream and stir everything together. Season with salt and allow to simmer (but do not boil) for about 5 minutes.