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Fish Cutlets, Allahabad

Remove the skin and bones from a two-pound piece fresh halibut, cod or fresh haddock, cut it in small pieces, then place on a clean board. Season with a teaspoon salt, three saltspoons curry powder, and a saltspoon each cayenne pepper and grated nutmeg, then chop it exceedingly fine. Pour in little by little, while chopping, a half gill cream previously mixed with an egg yolk, divide hash in six even parts, roll out on a floured table to cutlet forms and lightly dip in beaten egg. Mix on a plate three ounces bread crumbs, two ounces finely grated, cooked ham, a saltspoon ground thyme, a saltspoon ground bay leaf, and roll cutlets in this mixture.

Heat one and a half tablespoons melted butter in a sautoir, place the cutlets in one beside another, gently cook for eight minutes on each side and take them up. Pour a curry sauce on a hot dish, arrange the cutlets over it, one overlapping another, and serve.