CURRIED EGGS. [50]

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (7)

four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a half-ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
one tea-spoonful of curry ↝ Curry sauce [Dips, gravies, other sauces]
one onion ↝ Onions, raw [Vegetables and Vegetable Products]
a half-pint of gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
one tea-spoonful of corn-flour ↝ Corn flour, masa, unenriched, white [Cereal Grains and Pasta]
half-a-cup of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (7)

Boil four eggs hard, plunge them into cold water, skin and cut them in slices.
Place a half-ounce of butter in a sauce-pan, and one tea-spoonful of curry; stir the butter and curry over the fire, and slice one onion.
Fry the onion to a light-brown.
Stir in gently a half-pint of gravy, and stew slowly.
Add one tea-spoonful of corn-flour, mixed with half-a-cup of cream.
Boil a few minutes, and pour over the eggs.
Serve hot.

Original Text

CURRIED EGGS.

Boil four eggs hard, plunge them into cold water, skin and cut them in slices; place a half-ounce of butter in a sauce-pan, and one tea-spoonful of curry; stir the butter and curry over the fire, and slice one onion. Fry a light-brown. Stir in gently a half-pint of gravy, and stew slowly. Add one tea-spoonful of corn-flour, mixed with half-a-cup of cream. Boil a few minutes, and pour over the eggs. Serve hot.

[50]

Notes

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