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.