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CARROTS (a I'lndienne)

Braise some young carrots, and let them get cold. Prepare a rich curry sauce as follows. Peel and slice an onion, clean and slice a carrot, fry both in butter till the onion has acquired a light brown colour; then add a table-spoonfuls of curry powder and stir for a few seconds. Next add a small sour apple peeled and chopped, moisten with half a gill of tomato puree, and one gill of Espagnole (brown) sauce, and boil for a few minutes. Season to taste. Having made this sauce, have ready two or three hard-boiled eggs, sliced. Slice the cold carrots, and lay them with the sliced egg in the curry sauce, and allow them to heat gradually. Make a wall or border of boiled rice in a dish, garnish with strips of red and green chillies, and fill up the centre with the carrot and curry mixture. Probable cost, 1s.