From:
The Thorough Good Cook
Curries: 1. Curried Sole
Fry (not
broil) the
soles delicately. At the same time carefully boil the rice, as directed in
No. 7. In the
morning, against
breakfast-time, pile the
rice in the middle of the dish, and lay around it from the rim, converging to the centre, the slices of cold sole, gently veneered with a thin layer of
Auckland curry paste, diluted, if too stiff, with
oil or
butter.