Iced Curry in Cases

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902
Source
The "Queen" cookery books. No.2. ICES
Time
Total: 90 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (5)
fish mixture
rice
garnish
Instructions (8)
  1. Mince down, or flake finely, lobster, crab, prawns, salmon, herring, or mackerel roes, etc.
  2. Stir the minced/flaked fish into some rich tartare sauce, strongly flavoured with curry powder.
  3. Set the mixture in the ice cave in a basin, for one and a half hours.
  4. Have ready some well boiled rice also iced.
  5. When ready to serve, half or three parts fill some little ramakin cases with the fish mixture.
  6. Pile up the iced rice on top.
  7. Garnish with a little rose of whipped cream strongly flavoured with essence of anchovy, pressed out through a rose pipe.
  8. Serve quickly.
Original Text · last edited 4 days ago
Iced Curry in Cases.—Mince down, or flake finely, lobster, crab, prawns, salmon, herring, or mackerel roes, etc., and stir it into some rich tartare sauce, strongly flavoured with curry powder; set it in the ice cave in a basin, for one and a half hours. Have ready some well boiled rice also iced, and when ready to serve, half or three parts fill some little ramakin cases with the fish mixture, then pile up the rice on top, garnish with a little rose of whipped cream strongly flavoured with essence of anchovy, pressed out through a rose pipe, and serve quickly.
Notes
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