62 SHELLFISH. 



each croute, and on the top of this put some shelled 

 prawns in the shape of a pyramid. Just before going 

 to table mask them with a spoonful of Sauce Tartare. 



Malay Curry of Prawns. 



Mince an onion very fine, and put it into a 

 stewpan with a pint or rather more of pickled 

 prawns, and half a stick of cinnamon ; pour in a 

 pint of good mutton broth, and season it with salt. 

 Let it stew over a moderate fire for half an hour ; 

 then stir in a spoonful and a half of curry powder, 

 and let it stew ten or twelve minutes longer. Strain 

 the gravy into a clean stewpan, add the prawns, 

 and let it simmer again for ten minutes longer. 

 Scrape half a cocoanut into two spoonfuls of water 

 and press it through a sieve. Thicken the milk 

 from the cocoanut with a spoonful of flour, and 

 just before serving the curry stir it into the stew- 

 pan, and toss it over the fire for a few minutes. 

 Squeeze in the juice of a lemon and serve it up 

 with boiled rice in a separate dish. 



Prawns in Jelly. 



Make about a pint and a half of fish jelly, then 

 put some at the bottom of a mould. When cold, 

 lay on it some prawns or crayfish with their backs 

 downwards, and pour more jelly over them ; fill the 

 mould in this way, taking care each layer is cool, 

 not cold, before adding more. Place it on ice, and 

 turn it out. Garnish with parsley and prawns. 



Prawn Kromeskis. 



Mince some prawns, toss them in an ounce of 

 butter, adding a pinch of flour, half a pint of white 



