Eggs, Italian

Ingredients

• 4 hard-boiled Eggs
• 1 oz. Capers
• 1 oz. Margarine
• 4 ozs. Boiled Rice
• 4 ozs. Curry Powder
• 1 Onion
• 1 teaspoonful Vinegar
• 1 tablespoonful Bisto
• 4 pint Water

Method

1. 1

   Peel, scald and chop the onion, add the curry powder and margarine, and brown in a frying-pan, add the Bisto and water, and stir until boiling.

2. 2

   Cook slowly for ten minutes, stirring frequently.

3. 3

   Add the vinegar and capers.

4. 4

   Shell the eggs, cut them in halves and place them on a hot dish.

5. 5

   Pour the contents of the frying-pan over.

6. 6

   Serve hot with a border of boiled rice.

As published

This recipe was extracted from 101 prize recipes for Bisto (1930) by Cerebos Limited, page 12. The excerpt below is the record exactly as published.

EGGS, ITALIAN INGREDIENTS 4 hard-boiled Eggs 1 oz. Capers 1 oz. Margarine 4 ozs. Boiled Rice 4 oz. Curry Powder 1 Onion 1 teaspoonful Vinegar 1 tablespoonful Bisto 4 pint Water

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