Eggs with Curry

Ingredients

• Five eggs
• One tablespoonful butter
• One teaspoonful curry-powder
• One gill milk
• Half teaspoonful salt

Method

1. 1

   Cut an onion in half, and rub the inside of the blazer with it before you put in the butter.

2. 2

   Beat the eggs without separating, and add to them the milk in which has been dissolved the curry powder.

3. 3

   Turn all into the chafing-dish, and stir until smooth.

Nutrition per serving

As published

This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 4. The excerpt below is the record exactly as published.

Half teaspoonful salt. Half saltspoonful white pepper. Melt the butter in the blazer, add the gravy, and when this is hissing hot, stir in the eggs, broken in a bowl and beaten as for scrambled eggs. Stir until they thicken ; season, and just before serving them sprinkle them with the minced pars- ley. Serve on toast. CREAMED EGGS. One gill chicken or veal stock. One gill cream. Four eggs. Half teaspoonful salt. Pepper to taste. Heat together the cream and the stock in the blazer, beat the eggs without sep- arating, and turn into the dish, stir until thick, season and serve. 2 1 8 $0e CWw&iBfy puppet EGGS WITH CHEESE. Five eggs. Two heaping tablespoonfuls dry grated cheese. Parmesan or old English cheese is best for this. One tablespoonful butter. Half teaspoonful salt. A dash of cayenne pepper. Beat the eggs light, add the cheese, the salt, and pepper. Have the butter melted in the blazer, turn in the eggs, and stir until thick and smooth. Serve on toast or crackers. EGGS ON ANCHOVY TOAST. One tablespoonful butter. One tablespoonful flour. Half pint milk. Six eggs. One scant teaspoonful salt. (§CQinnir\Q tariff tf)e (ggg 19 White pepper. Six slices of buttered toast spread with anchovy paste. Melt the butter in the blazer, stir in the flour, and as soon as it bubbles add the milk. Stir until you have a smooth white sauce, and then turn in the eggs beaten light. Season, and stir constantly until you have a thick yellow sauce that will almost stand alone. Heap this on the anchovy toast and serve at once. If you wish to do all the preparation on the chafing-dish, you can heat one or two tablespoonfuls of butter in the blaz- er, and when it is very hot fry in it thin slices of bread from which the crust has been trimmed. These may be spread with the paste and kept warm between two heated plates, or over hot water while you cook the eggs. 20 £0e Cf5afm^©i60 §b\xpptv EGGS WITH CURRY. Five eggs. One tablespoonful butter. One teaspoonful curry-powder. One gill milk

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