3/4 c. finely diced celery
1 tart apple, peeled and chopped
1/2 c. chopped onion
1 clove garlic, finely minced (optional)
3 tbsp. butter
2 c. cooked meat - lamb, chicken or veal
2-3 tsp. curry powder dissolved in 1/4 c. cold water
1 tbsp. raisins
1 tbsp. Worcestershire sauce
1 tsp. salt
1/8 tsp. pepper
1 can condensed consomme or 1 1/2 c. bouillon cubes dissolved in 1 1/3 c. boiling water
1 egg
1/4 c. cream
Steamed rice ring

Saute celery, apple, onion and garlic in butter until tender but not brown. Add meat, cut in cubes, raisins, curry powder to taste, seasonings and consomme. Cover and simmer until most of the liquid has been absorbed (approximately 30 minutes).

Just before serving, add egg mixed with cream. Reheat and serve on fluffy rice.