Curried Eggs

Ingredients

• one tablespoon of butter
• one tablespoon of flour
• one teaspoon of curry powder
• one cup milk
• one teaspoon of onion juice
• six hard-boiled eggs
• salt and pepper to taste

Method

1. 1

   Melt butter, add flour and curry powder, then slowly stir in milk until boiling.

2. 2

   Add onion juice, salt, and pepper.

3. 3

   Cut eggs and gently slide into sauce, heating through.

4. 4

   Serve with toast and parsley.

Nutrition per serving

As published

This recipe was extracted from Council cook book (1908), page 15. The excerpt below is the record exactly as published.

Curried Eggs. One tablespoon of butter, one tablespoon of flour, one teaspoon of curry powder, add one cup milk stirred in slowly; cook until it boils; add teaspoon of onion juice, salt and pepper to taste. Take six hard- boiled eggs cut in quarters lengthwise, slide gently into the sauce so as not to drop out yolks. Stir as little as possible, just getting the sauce over the eggs. Cook until eggs are heated. Serve with points of toast and parsley. Eggs a la Council. Make cream sauce, not too thick; flavor with Worcestershire sauce, break eggs in, and put grated cheese on top. Bake in hot oven. Fricasseed Eggs. Take six hard-boiled eggs

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