Curried Eggs

Ingredients

• two tablespoons butter
• two tablespoons flour
• one-fourth teaspoon salt
• one-half teaspoon curry powder
• one-eighth teaspoon paprika
• one cup milk
• three hard-boiled eggs

Method

1. 1

   Melt butter, add flour, salt, curry powder, and paprika.

2. 2

   Stir until mixed, then gradually pour in milk.

3. 3

   Add hard-boiled eggs cut in eighths and reheat in sauce.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 6. The excerpt below is the record exactly as published.

Curried Eggs Melt two tablespoons butter, add two table- spoons flour mixed with one-fourth teaspoon salt, one-half teaspoon curry powder, and one- eighth teaspoon paprika. Stir until well mixed, then pour on gradually one cup milk. Add three hard-boiled eggs, cut in eighths length- wise, and reheat in sauce. Eggs a la Bechamel Fry three tablespoons butter with one slice each carrot and onion cut in pieces, a sprig of parsley and a bit of bay leaf, five minutes. Add three tablespoons flour, one-fourth teaspoon salt, and one-eighth teaspoon paprika

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