There's Adventure in theis luncheon at the Pierre in New York.
WHEN you visit New York's Hotel Pierre Cotillion Room, one memorable experience is this luncheon highlight:
1/2 cup rice
1/2 lb haddock simmered in boiling salted water, for 6 minutes
skinned boned and flaked
2 hardboiled eggs
4 tbs. butter
salt, pepper, cayenne, curry sauce*
Place rice in boiled salted water. Bring to full boil for 13 minutes. Pour rice in sieve, hold under running cold water and stir. Put rice,in saucepan over slow heat to dry.. Melt butter in separate pan, pour in rice, season with salt, pepper, cayenne. Add fish, chopped white of eggs, stir thoroughly. When hot, place mixture in pyramid, sprinkle with chopped yolk of eggs. Serve curry sauce in separate dish.
Serve with endive salad, sherbert and demi-tasse.
* Curry sauce?Melt 3 oz. butter, add tip. fine fish curry powder, stir while adding % cup rich cream, salt to taste; just before removing from fire add yolk of one egg preidausly mixed with cream.
10 x 14 inches tall. Sealed in plastic and backed with thin cardboard.