Cut some rounds from slices of bread (about half an inch thick) with a large cutter, and with a small cutter remove a little piece from the middle of each; dip the pieces of bread quickly into milk, and then into beaten egg, cover them with fine crumbs and fry them in boiling fat. Prepare some buttered eggs in the usual way, and while the mixture is soft and creamy add some small pieces of cooked cauliflower to it; season with salt and pepper, dust of curry powder, and if liked, a teaspoonful of grated cheese and stir until the egg begins to set, then pile up the mixture on the croustades (or bread cases), scatter a few browned breadcrumbs over the top, and serve as quickly as possible.