Œufs durs farcis à l’Indienne

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Yield: 6.0 halves
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

six hard-boiled eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a teaspoonful of potted shrimps ↝ Crustaceans, shrimp, raw [Finfish and Shellfish Products]
a strongly reduced curry sauce ↝ Curry sauce [Dips, gravies, other sauces]
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
bread crumb ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
very hot fat

Instructions (4)

Pick the yolks out of six hard-boiled eggs cut in halves crosswise, and crush them with a fork.
Add for each half yolk a teaspoonful of potted shrimps, mix the two well, moistening to a paste-like consistency with a strongly reduced curry sauce.
Fill the cases, trim the mixture in a dome shape in each.
Egg, bread crumb, and fry in very hot fat.

Original Text

Œufs durs farcis à l’Indienne :—Pick the yolks out of six hard-boiled eggs cut in halves crosswise, and crush them with a fork, add for each half yolk a teaspoonful of potted shrimps, mix the two well, moistening to a paste-like consistency with a strongly reduced curry sauce; fill the cases, trim the mixture in a dome shape in each; egg, bread crumb, and fry in very hot fat.

Notes

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