Iced Curry in Cases
From The "Queen" cookery books: Ices, 1902
Scraps of chicken, ham, or tongue can also be used.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 59. The excerpt below is the record exactly as published.
Iced Curry in Cases. — Mince down, or flake finely, lobster, crab, prawns, salmon, herring, or mackerel roes, &c„ and stir it into some rich tartare sauce, strongly flavoured with curry powder; set it in the ice cave in a basin, for one and a half hours. Have ready some well boiled rice also iced, and when ready to serve, half or three parts fiU some little ramakin cases with the fish mixture, then pile up the- rice on top, garnish with a little rose of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.