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Curried Fish

2 heaping tablespoonfuls (2 ozs.) butter 2 large onions I large apple 2 heaping tablespoonfuls (2 ozs.) rice flour I tablespoonful curry powder I tablespoonful chutney I lemon I teaspoonful salt 1/2 pints (3 cups) fish stock 1/2 lb. (I cup) boiled rice 1½ cupful shrimps 2 hard cooked eggs Free the fish from skin and bones. Melt the butter in a fireproof dish, then put in the apple and the onion cut into small pieces, fry together until a nice brown color, then stir in the rice flour, curry powder, chutney, the strained juice of the lemon, salt, and stock; simmer for fifty minutes, then add the fish. Arrange the hot boiled rice around a casserole, turn the curry into the center; garnish with the shrimps made hot in a little cream and quarters of the hard cooked eggs.

Serve very hot.