Curry Bags

Ingredients

• half a small onion
• one ounce of butter
• a dessert-spoonful of 'Laxami' curry powder
• a level tablespoonful of flour
• one and a half gills of chicken, veal or other white stock
• two tablespoonfuls of cream
• season to taste with salt
• and a very little pepper
• four or five hard-boiled eggs

Method

1. 1

   Fry onion in butter until light brown.

2. 2

   Add curry powder and flour, blend, then moisten with stock.

3. 3

   Stir until boiling, add cream, season, and add sliced eggs.

4. 4

   Simmer gently for ten minutes and serve with rice.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 16. The excerpt below is the record exactly as published.

one ounce of butter ; when of a pale brown colour, add three peeled and sliced tomatoes. Cook for five minutes, season with salt and pepper, stir in four well- beaten eggs, slightly seasoned, and a teaspoonful of chopped parsley. Cook them like scrambled eggs, and serve on pieces of toasted and buttered bread. Eutterefc Eggs. {CEufs brouilUs au Beurre.) Beat up six eggs and add two table-spoonfuls of milk or cream, season to taste with salt and pepper. Melt one and a half ounces of butter in a chafing dish ; when hot, pour in the eggs and stir quickly until the eggs commence to set. Have some pieces of toast made, butter them and place them on a hot dish, pile the mixture upon it, and serve hot. Currteb Eggs. ( CEufs & I’lndtenne.) Boil three eggs till hard (about ten minutes), remove the shells, and place them in cold water. Melt one ounce of butter in the chafing dish and fry in it two small peeled and finely chopped shallots. As the shallots begin to get brown, add one table-spoonful of curry powder and a dessert-spoonful of flour. Let this brown to- gether whilst stirring, then add one gill of stock or water mixed with a teaspoonful of “ Lemco ” Chafing Dish Cookery 37 and a table-spoonful of cream. Stir till it bolls, and let it simmer for a few minutes. Cut the eggs into slices or quarters, lay these into the prepared sauce, and let them cook gently for about ten minutes ; serve with some nicely cooked plain rice. Curne& Bags. Another Method. Peel and chop finely half a small onion, fry this a light brown in an ounce of butter in the blazer of a chafing dish ; add a dessert-spoonful of “ Laxami ” curry powder, and a level table- spoonful of flour. Blend these well together and let them get slightly brown, then moisten with one and a half gills of chicken, veal or other white stock ; stir till it boils, and add two tablespoon- fuls of cream ; season to taste with salt and a very little pepper. Now add four or five hard- boiled egg

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