When the course is finished, the dishes, including the service plates, are removed. Next, serve two fish croquettes on a salad plate, garnished with lemon slices studded with cloves on a bed of parsley. Rice in an attractive bowl is spooned in a mound on dinner plates, followed by a large bowl of beef curry which each guest is invited to spoon liberally over the rice. A glass-sectioned relish dish containing the sambals, or accompaniments, for a curry is passed around. The delicate banana custard chilled in wine glasses is the dessert.
Coffee is served in the living room after dinner.
This chicken soup tastes better on the second day, so make it ahead of time if you can. A little curry might be added unless a curried dish is served in the same meal. The real trick is to saute vegetables first and then proceed to make the soup. This, by the way, is a chef's secret for making superb soups. Supu Ya Kuku may also be made when there is leftover chicken available.