Eggs a la Reine

Ingredients

• four hard-boiled eggs
• a quarter of a pound of rice
• salt
• pepper
• a dust of curry powder
• some cream or milk
• fine crumbs

Method

1. 1

   Remove shells from eggs, cut in half, mix rice with seasoning and yolks, fill whites, dip in beaten egg, coat with crumbs, fry in fat, and serve on cooked tomato slices.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 143. The excerpt below is the record exactly as published.

Eggs a la Reine. Remove the shells from four hard-boiled eggs, cut them in half lengthways, and remove the yolks. Put a quarter of a pound of rice cooked in stock into a bowl, season it with salt and pepper and a dust of curry powder, and add the yolks of the eggs after breaking them up with a fork, and beat the mixture for a few minutes, moisten it slightly with cream or milk, and then fill the whites of the eggs with it; dip them into some beaten egg, and then cover them thickly with fine crumbs

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