523. Curry Of Fish A L'Indienne For Breakfast

Take a crimped haddock and boil it quickly with a good bit of salt in the water to make it firm; boil two eggs hard, then slice them in your stewpan with the finest pieces of the fish which you must have ready washed and blanched, and well boiled in good broth until soft, then strain the broth from the rice, if any left add it to the fish and eggs; add salt, pepper, and cayenne; keep it hot,until wanted, then take a large spoonful of very good bechamel sauce very thick, add a good tea-spoonful of the best Indian curry powder, and a gill of good thick cream, boil it five minutes, then pass it through a sieve or tammy upon the fish and eggs, shake them quietly on the fire, it must be well seasoned. I make it with turbot or soles left from a former dinner, this makes a good dish for dinner, garnished with fillet, soles, or whitings. This quantity is sufficient for ten persons.

524. Curries Of Fish

Are invariably made the same way as in receipt, No. 592, the only difference is the fish of whatever sort you may have; only some are more tender than others, and without great care you will break the pieces all to a mummy instead of being of a shape and quite clear pieces. Dish either in a rice rim or in a mashed potato rim, either way be sure to send up rice plain, particularly boiled for curries in general. Cut up two or three onions in thin slices, fry them a nice light brown, dry up the butter with curry powder, use some very good white stock, boil it well, season it with sugar, cayenne, salt, and lemon juice, strain all through a tammy cloth or sieve into a clean stewpan, then put your fish into it shaking it gently, do not use a spoon only to dish it with, boil it gently a short time.