For this take equal quantities of boiled fish and boiled
rice. For a cupful each use two hard boiled eggs, a teaspoonful curry
powder, two tablespoonfuls butter, a half tablespoonful cream, and
salt, white pepper and cayenne to season. Take all the skin and bone
from the fish and put in a saucepan with the butter. Add the rice and
whites of the boiled eggs cut fine, the cream, curry powder and cayenne.
Toss over the fire until very hot, then take up and pile on a hot dish.
Rub the yolks of the boiled eggs through a sieve on top of the curry,
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