Home Recipes Cook Books Food Categories Featured


(Eggs) - (The International Jewish Cook Book)

Melt four tablespoons of butter in a frying-pan, add one onion chopped
fine and cook until straw colored. Then add one tablespoon of curry
powder. Make a smooth paste of one-fourth of a cup of water and two
tablespoons of flour; add one tablespoon of lemon juice and one-half
teaspoon of salt. Add to the first mixture; boil five minutes. Arrange
six hard-boiled eggs in a border of rice and pour the dressing over all.

Other Recipes


Peel, and cut into slices, three large onions. Put them in a saucepan
with two tablespoonfuls of butter. Stand over hot water and cook until
the onions are soft. Add a teaspoonful of curry powder, a clove of
garlic mashed, a saltspoonful of ground ginger, a half teaspoonful of
salt and a tablespoonful of flour; mix thoroughly and add a half pint
of water. Stir until boiling. Have ready six hard-boiled eggs, cut
them into slices, arrange them over a dish of carefully boiled rice,
on a hot platter, strain over the sauce, and send at once to the
table. This dish is made more attractive by a garnish with sweet
Spanish peppers, cut into strips.

Other Recipes

India Curried Eggs.

Chop some cooked trout and white fish, and mix with 1/2 cup of boiled
rice. Season with salt, pepper and all kinds of herbs minced fine.
Then make a rich pie-paste and roll out very thin. Fill with the
mixture and make into a roll. Sprinkle with bits of butter and let
bake until brown. Serve hot with wine-sauce.

Other Recipes

Curried Eggs

Boil six eggs hard, cut in half lengthwise, make a white sauce and stir

into it a heaping teaspoonful of curry powder; put the eggs carefully

into this sauce, heat thoroughly, lift them out and place in the center

of a dish. Arrange boiled rice around them, pour the sauce over the

eggs, garnish with parsley and serve.

Other Recipes

Curried Eggs

Hard-boiled eggs.

Curry sauce.

Boil as many eggs as are required, remove the shells, then with a very

sharp knife cut them in half and remove a small portion of the white at

each end, so that they will stand yolk upwards; pour over them a curry

sauce, and serve hot.

Note.--This dish may be varied by placing a small round of fried bread,

or a slice of fried potato, under each half of egg.

Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network


1 2 3 4 5

Viewed 2203 times.

Home Made Cookies.ca