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Poached Eggs, Bangalore

Peel and core three large sound apples. Cut each one into four even slices, lightly dip in cold milk and roll in flour. Heat a tablespoon butter in a frying pan, arrange the apples in the pan, one beside another, and briskly fry for three minutes on each side. Lift them up, drain on a cloth, sprinkle a teaspoon curry powder over on both sides, evenly divided. Place them on a large dish.

Prepare twelve poached eggs; place an egg on each slice of apple, sprinkle a little chopped parsley on top and serve.

POTATOES, PAILLES (STRAW,) Peel three medium, sound potatoes. Cut them into thin match-shaped strips; wash well in cold water, drain on a cloth, then plunge them into boiling fat and fry for five minutes, or till a nice golden colour, frequently turning them over with the skimmer. Lift up, drain well in a frying basket, dredge half teaspoon salt over them, gently shake in the basket, dress on a hot dish and serve.