Curried Eggs à la Bengal

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 15 min Total: 15 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (17)

three onions ↝ Onions, raw [Vegetables and Vegetable Products]
two ounces of fat or butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two ounces of chopped lean bacon ↝ Beef, bacon, cooked [Bacon]
two finely chopped bay-leaves ↝ Spices, bay leaf [Spices and Herbs]
a sprig of chopped thyme ↝ Thyme, fresh [Spices and Herbs]
a tablespoonful of fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
a teaspoonful of cardamons ↝ Cowpeas, young pods with seeds, raw [Vegetables and Vegetable Products]
one small scraped clove of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
a saltspoonful of ground allspice ↝ Spices, allspice, ground [Spices and Herbs]
a teaspoonful of Marshall’s curry powder ↝ Spices, curry powder [Spices and Herbs]
a pinch of ground ginger ↝ Spices, ginger, ground [Spices and Herbs]
a teaspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
three quarters of a pint of any light meat stock or milk ↝ Milk, NFS [Milk, reduced fat]
twelve hard boiled eggs that have been cut up in thin round slices ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
plainly boiled rice ↝ Rice, cooked, NFS [Rice]
little bunches of hard boiled yolks of egg that have been rubbed through a wire sieve ↝ Egg, yolk only, raw [Eggs and omelets]
shredded green capsicums ↝ Peppers, bell, green, raw [Vegetables and Vegetable Products]

Instructions (4)

Peel three onions, cut them in very thin slices and put them into a stewpan with two ounces of fat or butter and two ounces of chopped lean bacon; add two finely chopped bay-leaves and a sprig of chopped thyme; fry these all together for about fifteen minutes till a nice golden colour, being careful not to break the onions more than possible in the frying.
Lightly sprinkle in a tablespoonful of fine flour, add a teaspoonful of cardamons, one small scraped clove of garlic, a saltspoonful of ground allspice, a teaspoonful of Marshall’s curry powder, a pinch of ground ginger, a teaspoonful of salt, three quarters of a pint of any light meat stock or milk, and boil together on the side of the stove till the mixture is almost dry.
Add to it twelve hard boiled eggs that have been cut up in thin round slices, and make all hot in bain marie.
Turn out on a hot dish in a border of plainly boiled rice; garnish round the rice with little bunches of hard boiled yolks of egg that have been rubbed through a wire sieve, and shredded green capsicums, and serve.

Original Text

Curried Eggs à la Bengal.
(Œufs en Kari sec à la Bengal.)

Peel three onions, cut them in very thin slices and put them into a stewpan with two ounces of fat or butter and two ounces of chopped lean bacon; add two finely chopped bay-leaves and a sprig of chopped thyme; fry these all together for about fifteen minutes till a nice golden colour, being careful not to break the onions more than possible in the frying; then lightly sprinkle in a tablespoonful of fine flour, add a teaspoonful of cardamons, one small scraped clove of garlic, a saltspoonful of ground allspice, a teaspoonful of Marshall’s curry powder, a pinch of ground ginger, a tea-spoonful of salt, three quarters of a pint of any light meat stock or milk, and boil together on the side of the stove till the mixture is almost dry; then add to it twelve hard boiled eggs that have been cut up in thin round slices, and make all hot in bain marie; then turn out on a hot dish in a border of plainly boiled rice; garnish round the rice with little bunches of hard boiled yolks of egg that have been rubbed through a wire sieve, and shredded green capsicums, and serve.

Cooked vegetables are excellent served in the same way, and fish, poultry, or meat left from previous meals can be used in a similar manner.

Notes

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