Curried Eggs

Ingredients

• 2 tablespoons of butter
• 2 tablespoons of flour
• 1 teaspoon salt
• 1 teaspoon curry powder
• 1 saltspoon pepper
• 2 cups milk
• 7 hard boiled eggs

Method

1. 1

   Make a sauce with the butter, flour, salt, curry powder, pepper, and milk; cook till smooth, stirring constantly.

2. 2

   Pour it over the hard boiled eggs, cut into eighths, lengthwise, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 455. The excerpt below is the record exactly as published.

1 teaspoon salt and a dash of cayenne; stir until the lobster is thoroughly heated through ; then put in an- other cup of cream and leave just long enough to heat it well. Add a little lemon juice and serve. DEVILED LOBSTER.— Into the blazer put 2 large teaspoons butter, 1 saltspoon each of salt and dry mustard, and a pinch of cay- enne; when hot put in the meat of 2 small or 1 large lobster and stir briskly till it is thoroughly heated; then add a little lemon juice and serve. FRIED LOBSTER — In the blazer melt 2 teaspoons butter; when smoking hot put in 2 cups fresh lobster meat cut into small pieces; stir briskly and it will be done as soon as it is thoroughly hot. Add salt, a pinch of cayenne and a little lemon juice. A can of lobster can be used instead, but have the can opened and the lob- ster turned out and allowed to aerate 2 or 3 hours before being used, and cut the meat into small pieces. FROGS' LEGS. — Skin and put them for 3 minutes in boiling salted water containing a little vinegar; lift out, pour on cold water, dry them, add salt and pepper and roll in flour. Put 4 teaspoons butter in the chafing dish and when smoking hot i^ut in the frogs' legs and fry them a delicate brown. Sprinkle on chopped parsley, if convenient, and serve. Or the white sauce previously given can be made in the lower pan, and the fried frogs' legs served in it. EGGS. BOILED EGGS. — Have the water boiling, put in the eggs and leave 1 minute; put out the lamp, leave on the cover, and leave the eggs in 5 or 6 minutes. EGG AND ANCHOVY TOAST Take 5 eggs, beat barely enough to mingle the yolks and whites, add ^ cup milk or cream, i teaspoon salt and ^ saltspoon pepper. Put 1 heaping tablespoon or butter into the blazer, and when melted add the egg mixture and stir until the egg is firm. Spread slices of toast with anchovy past, arrange them on a platter, and pour over the egg. CREAMED EGGS.- Heat together in the blazer 1 cup cream and 1 cup veal or chicken stock; add 5 eggs beaten together, stir un- til thick, season with salt and pepper and serve. CUPPED EGGS — Have boiling water in the water pan, set 2 or 3 cups into it and when they are hot, break a couj^le of eggs into each one; cook 3 to 5 minutes with the cover on, season with pepper and salt and serve. This makes a delicate dish for invalids also, CURRIED EGGS.— Make a sauce with 2 tablespoons of butter, the same of flour, | teaspoon salt, 1 teaspoon curry powder, 1 salt- spoon pepper and 2 cups milk; cook till smooth, stirring constantly. THE CHAFING DISH 619 Pour it over 7 hard boiled eggs

Cook this with the app: pantry check, scaling, and the assistant.