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CURRIED EGGS(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.
CURRIED EGGSPeel, 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.
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.
Curried EggsBoil 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.
Curried EggsHard-boiled eggs.
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.
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