Take ‘Souffles of Curry à la Ripon’ as an example, which includes fish fried with butter, onions, herbs, sour apples, coconut and almonds, which is then boiled with milk, lemon, curry powder, curry paste, saffron and tamarind, before being pureed and mixed with whipped aspic and cream to thicken, put into paper souffle cases and frozen, then served garnished with prawns.
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