JAPANESE HARD EGGS


1 cupful of rice
1/2 pint of white sauce
6 eggs
1 tablespoonful of chopped parsley, if you have it, and a
suspicion of onion juice
Put the eggs into a saucepan of cold water, bring to boiling point,
and simmer gently twenty minutes. Wash the rice through several cold
waters, sprinkle it into a kettle of boiling water and boil it for
thirty minutes. Remove the shells, break the eggs while they are hot,
cut them into halves crosswise. Make the cream sauce, and add the
onion juice. When the rice is done, drain, sprinkle it in the center
of a large platter, press the halves of the eggs down into it, and
pour over the cream sauce. Garnish with the chopped parsley. This
takes the place of both meat and starchy vegetables for either
luncheon or supper.



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