SCALLOPED CURRY
Almost any kind of cooked vegetables cut into neat pieces (including potatoes), 2 or 3 tablespoonfuls cooked white haricot beans, curry sauce (see page 104), boiled rice, butter, breadcrumbs.
Method.—Let the vegetables simmer gently in a small quantity of butter (seasoning them with salt, pepper, and a dust of sugar) for fifteen minutes, then pour the curry sauce over them and let them cook in a moderate oven for half an hour. Fill some buttered china scallop shells with the curry; cover the top with rice, place some small pieces of butter on it, and scatter with finely-sieved dried breadcrumbs, and bake in a quick oven for about a quarter of an hour.