COLD CURRY SHAPE
Three ounces each of Brazil nuts and pine kernels, 3 ozs. sieved brown bread, ¹⁄₂ gill milk, 1¹⁄₂ ozs. butter, ¹⁄₂ oz. chopped onion, salt, pepper, nutmeg, ¹⁄₂ pint curry sauce (see page 104), 1 tablespoonful tomato catsup, 1 gill aspic jelly, 3 ozs. boiled rice, aspic jelly and parsley for garnishing.
Method.—Wash the pine kernels two or three times in boiling water and remove any which are not good, and pass them with the Brazil nuts (from which every particle of brown skin must be removed) once through a mincer. Melt one ounce of butter in a small stewpan, add the onion and nuts, and let them cook gently for ten minutes, stirring them sufficiently often to prevent them from becoming more than a pale golden colour. Put the bread into a saucepan with the milk and remaining half ounce of butter, season well with salt, pepper, and nutmeg, and stir it over the fire until a smooth, thick paste is formed. When the nuts are ready add the bread paste to them and then stir the curry sauce in gradually; cover the pan and let the curry simmer by the side of the stove for a quarter of an hour. Then pour in the tomato catsup and a gill of nicely flavoured aspic jelly (which is still liquid), and when these are thoroughly blended with the curry put it aside to cool. Butter a plain china mould (1 pint size) and cover it thickly and evenly with the boiled rice (which should be cold), and before the curry is quite cold put it into the mould, pressing it down well, but taking care not to displace the rice, and when the mould is full put it into a cold place until the following day. Turn the curry from the mould and cover the top with chopped aspic jelly sprinkled with finely minced parsley, and surround it with little heaps of chopped jelly.