Читать книгу Cakes & Ale - Spencer Edward - Страница 17

A few fried fillets of white fish (sole, or plaice—sole for choice), placed on the top of some boiled rice, in a soup plate. Pour over them the yolks of two boiled eggs, and mix in one green chili, chopped fine. Salt to taste.

“Another way:”

Mix with the rice the following ingredients:—

The yolks of two raw eggs, one tablespoonful anchovy sauce, one small teaspoonful curry powder (raw), a sprinkling of cayenne, a little salt, and one green chili chopped fine. Each ingredient to be[Pg 17] added separately, and the eggs and curry powder to be stirred into the rice with a fork. Fillets of sole to be served atop.

How many cooks in this England of ours can cook rice properly? Without pausing for a reply, I append the recipe, which should be pasted on the wall of every kitchen. The many cookery books which I have read give elaborate directions for the performance, of what is a very simple duty. Here it is, in a few lines—