Cooking For 1966 SALMON CURRY

Press, Volume CVI, Issue 31118, 22 July 1966, Page 2

Cooking For 1966 SALMON CURRY

IBy

CELIA TIMMS)

Tinned salmon has proved a welcome standby for many a harassed housewife. The following recipe for serving it with rice and a curry sauce may he useful. Ingredients: 1 large tin salmon 2 tablespoons chopped shallots, or 1 tablespoon grated onion 6 tablespoons butter jib rice 2i cups chicken stock 6 eggs 2 onions 2 cups milk 2 level tablespoons flour 1 heaped teaspoon curry powder Thyme, nutmeg, salt

Method: Brown the chopped shallots or grated onion lightly in two tablespoons butter. Then add the rice to this and cook for two or three minutes, stirring continually. Pour in the chicken stock, cover and place in a moderate (350 degrees) oven for 20 minutes. Hard boil the eggs and open the tin of salmon and drain. Put two tablespoons of butter in a saucepan and when melted, add the drained salmon and the eggs either halved or quartered. This is better in a double saucepan, thus obviating burning. Chop the onions and cook them in the milk, simmering

gently, for 10 minutes. Add a pinch of thyme and a sprinkle of nutmeg. Melt two tablespoons butter in another pan, stir in the flour and the curry powder and allow to cook for a minute or two then gradually add the heated milk and onions—straining the onions out if you wish. Continue to simmer. When the rice is soft remove from oven and add a little butter to It Pack into a ring mould and put back in the oven. Turn out rice, pile fish and eggs in the centre and pour the curry sauce over. Garnish with lemon wedges and parsley.