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and the mixture thickens. Add this mixture to the fish in the mortar, pound well together, and rub through a wire sieve, scraping the sieve underneath. Put the mixture into a basin, and season to taste. Beat up the whites of egg with a knife on a plate until stiff, and whip the cream in a basin with a wire whisk until thick. Add both these to the fish mixture, and stir them in as lightly as possible with an iron spoon. Pour the mixture into a well-greased mould. The mould must not be more than half filled. Twist a piece of greased paper over the top of it, and steam slowly until firm to the touch. Turn out carefully on to a hot dish, and pour anchovy, lobster, or any other sauce preferred round it. Note. — This may be steamed in a border mould, and the inside afterwards filled with green peas, shrimps, or oysters mixed with a little of the sauce, or the mixture may be steamed in small moulds, allowing one for each person. Time to steam, 1/2 hour. Sufficient for 3 or 4 persons. 339. Fish Curry, 1 (Poisson an Kari) 6 oz. cooked fish. i oz. butter. 1 tea-sp. rice flour. 1 tea-sp. curry powder. 1 tea-sp. chutney. 1 onion. 1 small apple. A pt. fish stock or milk. Asqueeze of lemon juice. 1 dessert-sp. grated cocoanut. Salt. Boiled rice. Remove all skin and bone from the fish, break it into flakes, and then weigh it. Melt the butter in a small stewpan, put in the onion cut in thin slices, and fry it for a few minutes. Add the apple, peeled and chopped, the cocoanut, curry powder, rice flour, and chutney, and mix with an iron spoon until smooth. Add the stock or milk, and stir until boiling, seasoning to taste with a little salt. Simmer about 20 minutes, until the apple and onion are quite cooked, put in the fish, and let it get thoroughly heated in the sauce. Add the lemon juice last. Serve on a hot dish with a border of rice round (or the rice may be served separately). Garnish with cut lemon and parsley or a few strips of red chillies. Notes. — One or two tomatoes peeled and seeded may be added. More or less curry powder, chutney, &c., may be used, according to taste. Time to cook, 1/2 to 3/4 hour. Sufficient for 3 or 4 persons. 340. Fish Curry, 2 | lb. cooked fish. 2 or 3 hard-boiled eggs. 1 cupful boiled rice. 1 dessert-sp. curry powder. 1 dessert-sp. chutney. 2 oz. butter. 1 oz. flour. \ pt. milk or fish stock. Salt. £ lemon. Remove all skin and bone from the cooked fish, then weigh it and break it in pieces. Have the rice plainly boiled as for curry (see Recipe 1586) and very dry. Cut the hard-boiled eggs in slices. Then melt the butter in a saucepan, stir in the flour, and mix them well together. Add the chutney, salt, curry powder, and milk or fish stock, and stir until boiling. Put in the prepared fish, rice, and eggs, and mix all very gently together. Make the mixture thoroughly hot, and serve garnished with thin slices of lemon. 341. Fish Custard Puddings 6 oz. cooked fish. | pt. milk. 4 yolks of eggs. 1 tea-sp. anchovy essence. 2 whites of eggs. 1 dessert-sp. chopped parsley. A little coralline pepper. Pepper and salt. Grease very carefully about six dariole moulds or tiny basins, and decorate each one at the foot Dariole Moulds