Eggs, Curried

Ingredients

• six eggs
• two tablespoonfuls of butter
• a small onion
• a tablespoonful of flour
• a teaspoonful of curry powder
• a cup of veal or chicken stock
• two tablespoonfuls of cream

Method

1. 1

   Boil six eggs hard, throw them into cold water, and remove the shells.

2. 2

   Cut each egg into four thick slices.

3. 3

   Put two tablespoonfuls of butter in a frying-pan, and when it melts stir into it a small onion, minced.

4. 4

   As this browns, add a tablespoonful of flour into which you have rubbed a teaspoonful of curry powder.

5. 5

   Stir until well blended, pour in gradually a cup of veal or chicken stock, and stir to a smooth sauce, then add two tablespoonfuls of cream, and bring to the boiling-point.

6. 6

   Lay the sliced eggs in this sauce, salt to taste, and cook until the eggs are thoroughly heated.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 112. The excerpt below is the record exactly as published.

Eggs, Curried. — Boil .six eggs hard, throw them into cold water, and re- move the shells. Cut each egg into four thick slices. Put two table- spoonfuls of butter in a frying-pan, and when it melts stir into it a small onion, minced. As this browns, add a table-spoonful of flour into which you have rubbed a teaspoonful of curry powder. Stir until well blend- ed, pour in gradually a cup of veal or chicken stock, and stir to a smooth sauce, then add two table-spoonfuls of crea

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