Curry of Rice
Curry of rice is appropriate with any kind of fish or meat that has been prepared with a sauce. For a family of six persons allow one cup of rice; two and one-half cups of boiling water; two tablespoons of butter; two teaspoons of salt; two teaspoons of curry powder; one-fourth teaspoon of pepper; one teaspoon of minced onion. Wash the rice well, and soak it for two hours in fresh water; then drain. Place the butter and onion in a stewpan and cook them until the onion is yellow; add the rice and stir the whole over a hot fire for five minutes. Draw the pan out of the heat, season with the powder, salt and pepper. stir well and pour in the boiling water. Cover the stewpan and boil rapidly for ten minutes, after which set in a very slow heat to cook for forty minutes, when the curry is ready to serve. CHAUD-FROID OF EGGS (Cold) -Hard boil a half dozen eggs and cut in halves lengthwise. Remove yolks and mash to a paste with a little melted butter, pepper, salt, paprika, and chopped olives or pickles. Mask in Chaud-Froid Sauce. (See chapter on Sauces for Fish, Meats, Poultry and Game.) Garnish each with a star cut from a truffle or from a green or red pepper. These should be served at luncheon or supper.