Curried Eggs

Ingredients

• half a dozen hard-boiled eggs
• a cupful of stock
• half a cupful of cream or milk
• one teaspoonful of chopped onion
• three table-spoonfuls of butter
• one table-spoonful of flour
• one teaspoonful of curry-powder
• salt and pepper to suit the taste

Method

1. 1

   After cooking the onion and butter in a small frying-pan for three minutes, put in the flour and curry-powder.

2. 2

   Stir the liquid until it becomes smooth; then add the stock and milk and some seasoning, and cook for ten minutes.

3. 3

   Quarter the eggs, and place them in a deep saucepan.

4. 4

   Strain the sauce over them; and after simmering for three minutes, serve very hot with toast.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 215. The excerpt below is the record exactly as published.

Curried Eggs. Beside half a dozen hard-boiled eggs, take a cupful of stock, half a cupful of cream or milk, one teaspoon ful of chopped onion, three table -spoonfuls of butter, one table- spoonful of flour, one teaspoonful of curry-powder, and salt and pepper to suit the taste

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