Indian Eggs

Ingredients

• 6 hard-boiled eggs
• a heaping teaspoon of curry powder
• 2 oz. butter
• a dessertspoon of essence of anchovy

Method

1. 1

   Cut a small slice from each end of hard-boiled eggs and cut them in half.

2. 2

   Pound the yolks and mix with curry powder, butter, and essence of anchovy.

3. 3

   Fill the eggs with the mixture and serve with garnished watercress and rolled bread and butter.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 18. The excerpt below is the record exactly as published.

6 hard-boiled eggs, cut a thin slice from each end, cut in half crosswise. Remove yolks and stand the white cups or baskets on a shallow buttered dish. Rub yolks to a smooth paste; add ]4 cup of either grated cheese, minced ham, tongue, chicken, fish or any left-over meat preferred, a speck of cayenne pepper, and moisten with vinegar and olive oil or melted butter. Shape into balls' size of yolks and return to whites; sprinkle with grated cheese or chopped parsley and cover with white, cream or tomato sauce and buttered bread crumbs. Brown in oven and serve hot, garnished with parsley. The eggs m.ay be quartered, sliced or chopped, covered with the sauce and grated cheese and buttered bread or cracker crumbs and browned. Onions may be added if desired. — .Mabel Sturievant, 105 S. Dear- born St., Chicago, 111. GOLDEN ROD EGGS.— Slice whites of 6 hard-boiled eggs over 6 slices of toast, then pour cream dressing over this; grate the yolks and garnish. — Mrs. Emma Gray, -Maywood, 111. EGGS A LA GOLDEN ROD.— Make a thin white sauce with butter, flour, milk and seasonings. Separate yolks from whites of Z2 EGGS 3 hard-boiled eggs. Chop whites finely, and add thciii to the i auce. Cut 4 slices of toast in halves lengthwise. Arrange on platter, and pour over the sauce. Force the yolks through a potato ricer or strainer, sprinkling over tiie top. Garnish with parsley and re- maining toast, cut in points. — Mrs. Chris. Anderson, Kcnilworth, 111. GRIDDLED EGGS.— Arrange small muffin rings on a hot, but- tered griddle, drop an egg in each, and turn as soon as lightly browned. — Jane Andrews, Mayfair, 111. INDIAN EGGS.— Cut a small slice' from each end of some hard-boiled eggs and cut them into halves the round way. Take out the yolks and pound them and mix them well with a mixture made as follows: A heaping teaspoon of curry powder, 2 oz. butter, and a dessertspoon of essence of anchovy

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