A dish that I have done for those who like curry flavoring is the following. Take any cold cooked vegetables, and cutting them in small pieces, roll them in a thick white sauce which you have strongly flavored with curry. Put it aside to get firm. If you are in a hurry you can bind with the yolk of an egg in the flour and make a thick batter in that way. Form into cutlets and fry as you would a real cutlet. The same thing can be done with macaroni or spaghetti that is already cooked, with cold fish or anything that is insipid to the taste.

[Une amie au convent.]