 |
 |
Free Books / Cooking / How To Buy Food, Cook and Serve It / |  |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
   |
|
||
|
677. Curry Of Lamb A L'Indienne |
|
||
|
||||
|
|
|
||
|
||||
|
|
Free Books / Cooking / How To Buy Food, Cook and Serve It / | |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
|
|
||
|
677. Curry Of Lamb A L'Indienne |
|
||
|
||||
|
|
|
||
|
||||
This section is from the book "The Table: How To Buy Food, How to Cook It, and How to Serve It", by Alessandro Filippini. Also available from Amazon: The Table: How To Buy Food, How To Cook It And How To Serve It.
Proceed exactly as for No. 676, only adding three tablespoonfuls of curry diluted in half a cupful of water. Instead of the asparagus-tops, use a border of hot, cooked rice, carefully arranged around the dish. Lay the curry of lamb on top and serve.
The same as for No. 676, adding, ten minutes before serving, one gill of tomatoes cut in pieces, and a green pepper cut into small pieces, serving with a border of hot, cooked rice around the dish.
Continue to:
|
|
|
|
 |
|