Curried Eggs

Ingredients

• Boil I quart of peas
• add I tablespoonful of butter
• i of stock
• i teaspoonful of salt
• Cut 6 hard boiled eggs in slices
• Put i gill of cream in pan
• add i teaspoonful of onion juice
• and i of curry-powder

Method

1. 1

   Boil peas in salted water for 10 minutes, press through a colander.

2. 2

   Return to pan, add butter, stock, and salt.

3. 3

   Cut eggs in slices, lay in center of dish.

4. 4

   In a pan, heat cream, onion juice, and curry powder until boiling, pour over eggs, and serve with pea puree around.

Nutrition per serving

As published

This recipe was extracted from Delicate dishes (1896), page 19. The excerpt below is the record exactly as published.

CURRIED EGGS. Boil I quart of peas in salted water lo minutes press through a colander free from water, return to pan, add I tablespoonful of butter, i of stock, ^ teaspoonful of salt and keep hot. Cut 6 hard boiled eggs in slices and lay in center of hot dish. Put i gill of cream in pan, add i teaspoonful of onion juice and i of curry- powder, stir until it boils, pour it over the eggs, put the puree around and serve. Mrs. J. P. Montross. SCALLOPED CHICKEN. Cut up a large chicken and stew gently until tender, then remove the bones, cutting the meat small. Return to saucepan, adding stock seasoned with pepper and salt. Put in i pint of small mushrooms, simmer 15 minutes, thicken with flour, put into baking dish, cover with cracker crumbs, wet with melted butter, brown in the oven and serve hot with boiled rice and currant jelly. This serves six persons. Mrs. James Hewitt. CAPE MAY CLAM FRITTERS. Four tablespoonfuls of sifted flour, i^ teaspoonfuls of Cameo baking powder, i egg, ^ cup of milk, 2 dozen clams chopped very fine. Fry in plenty of boiling lard. Mrs. R. S. Thompson. A. N. WSrnBrOb uO.}53rdSt.&LakcAye.,Cliicago LUNCHEON. 55 PILAF. One pound of Hamburg steak fried and separated while frying, so it is like hash. Season. One-half can of tomatoes stewed and seasoned, i cup of boiled rice. Stir all together thoroughly, turn into baking dish, cover and bake nearly 2 hours. Serve hot, or mold and slice when cold. If preferred, maccaroni may be used in- stead of rice. Mrs. H. L. Humphrey. PARSNIP NUTS. Boil the parsnips and mash fine. To i pint add i teaspoonful of salt

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