1 1/2 lbs. cooked fish.

2 heaping tablespoonfuls.

(2 ozs.) butter 2 large onions.

1 large apple.

2 heaping tablespoonfuls.

(2 ozs.) rice flour 1 tablespoonful curry powder.

1 tablespoonful chutney 1 lemon.

1 teaspoonful salt.

1 1/2 pints (3 cups) fish stock 1/2 lb. (1 cup) boiled rice 1/2 cupful shrimps.

2 hard cooked eggs.

Free the fish from skin and bones. Melt the butter in a fireproof dish, then put in the apple and the onion cut into small pieces, fry together until a nice brown color, then stir in the rice flour, curry powder, chutney, the strained juice of the lemon, salt, and stock; simmer for fifty minutes, then add the fish.

Arrange the hot boiled rice around a casserole, turn the curry into the center; garnish with the shrimps made hot in a little cream and quarters of the hard cooked eggs.

Serve very hot.