Wilton Lackaye's Curried Eggs

Ingredients

• hard-boiled eggs
• a teaspoon of chopped onion
• a tablespoon of butter
• an even tablespoon of cornstarch
• a half tablespoon of curry-powder
• one and a half cups of white stock or milk

Method

1. 1

   Boil the eggs hard; remove the shells and drop them in hot water to keep warm.

2. 2

   Mould some rice into a form resembling a nest.

3. 3

   Cook onion in butter until light yellow.

4. 4

   Add cornstarch mixed with curry powder and diluted with cold milk or stock, then stir in white stock or milk.

5. 5

   Cook until cornstarch is clear, add pepper and salt to taste, and strain.

6. 6

   Roll eggs in sauce and place in the nest of rice.

7. 7

   Pour in enough sauce to moisten the rice.

As published

This recipe was extracted from Kirmess cook book (1907), page 134. The excerpt below is the record exactly as published.

e tablespoon of butter, three table- spoons of milk, salt and pepper to taste, and one-half pint of cooked peas. Heat the butter and milk in an omelette pan. Break the eggs in a pan and stir till the mixture thickens. Have the peas very hot in an- other pan. Drain off all the liquid from the peas. Stir them in the eggs, season, and serve hot. SCRAMBLED EGGS ON CANAPES. Mrs, Seely's Cook Book, Select four large, heavy mushrooms and four a lit- tle Smaller. Remove the stems, peel, wash and dry, and chop them very fine. Put one tablespoonful of butter in a pan, and when it has melted add one tea- spoonful of finely chopped green onions. Cook slowly for three minutes, but do not let them brown. Add the chopped mushrooms and cook two or three minutes more. Stir constantly, adding one tablespoonful of finely chopped parsley. Cook for a few minutes. Sea- son with half a saltspoonful of salt and one-quarter of a saltspoonful of white pepper. Remove from the EGGS. 319 range, stir in a small piece of fresh butter. Mix thoroughly, then add six eggs, one saltspoonful of salt, and half a one of pepper. Beat briskly for one minute. Pour in a hot saucepan with half a tablespoonful of butter and stir constantly over a slow fire for three or four minutes. The mixture must be in small pieces and cooked quite rare. Have ready the eight mush- rooms broiled. Arrange the larger of the broiled mushrooms on thin slices of warm bread. Fill each one with the egg, covered with the smaller boiled mushrooms. This dish must be served very hot and the mush- rooms must be cooked first, as the eggs must be served as soon as they are cooked. WILTON LACKAYE's CURRIED EGGS. Boil the eggs hard ; remove the shells and drop them in hot water to keep warm until ready to use. Mould some rice into a form resembling a nest. Place a tea- spoon of chopped onion in a saucepan with a table- spoon of butter and cook until the onion is a light yel- low, not brown. Add an even tablespoon of corn- starch mixed with a half tablespoon of curry-powder and diluted with a little cold milk or stock, then stir in slowly one and a half cups of white stock or milk. Let it cook until the cornstarch is clear, add pepper and salt to taste, and strain it. The sauce should be a bright yellow color, perfectly smooth and not very thick. Wipe the eggs dry, roll them in the sauce to get, evenly coated with color, and place them in the nest of rice. Pour in enough sauce to moisten the rice without discoloring the outside or top of it. 320 KIRMESS COOK BOOK. POACHBD EQ06. Marion Harland. The beauty of a poached egg is to have the yolk blushing through the white. Have a pan of fresh boil- ing water^ break egg in low cup about a quarter of an hour before it is to be cooked is also a good plan. Be sure the water is boiling and free from specks. If you have no egg-poacher^ use a clean frying-pan. Fill with boiling water, draw to the side of the range, slip the eggs, one by one, upon the surface, set carefully back over the fire and boil gently three minutes, or until the whites are firm. Take up with a flat perfo- rated spoon, lay upon rounds of buttered toast, trim off ragged edges and dust lightly with salt and white pepper. Celery salt gives a pleasant flavor to poached eggs, and some relish a drop of onion juice upon each. FRIED EGOS WITH BROWN SAUCE. Marion Harland. Put a good lump of butter into the frying-pan, and when it hisses sharply, cook the eggs as directed in the last recipe. When done, dish and keep them hot over boiling water. Now put two more tablespoonfuls of butter into the pan, fry brown, then add one table- spoonful of vinegar and a little onion juice with pep- per and salt. Boil the whole together for two minutes, pour it over the eggs, and serve. BASKETS OF OLIVES. Mrs. Seely's Cook Book. First have hard-boiled eggs

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