Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • ¼ pound rice
  • salted water
  • 1 pound poached halibut, turbot or


Cook rice in boiling salted water until tender but not mushy. Drain and keep warm.

Dice or flake fish, removing any bones and skin. Melt butter in saucepan; blend in curry powder; add fish and sauté gently.

Finely chop whites of hard-boiled eggs and combine with rice and fish. Season to taste with salt and freshly ground black pepper. Fold in hot Cream Sauce.

Serve on a