Curried Eggs Jane Cowl
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INGREDIENTS 1/4 pound butter
1 large onion, minced
1 heaping tablespoon curry powder
1 scant tablespoon flour
1/2 cup consommé
1/2 cup cream
12 hard-boiled eggs
Cooked rice or toastMelt 1/4 pound butter in skillet. In the butter brown 1 large, minced onion, stirring occasionally. Be careful not to allow onion to get too dark in color. Stir in 1 heaping tablespoon curry powder and 1 scant tablespoon flour. Stir in well, being careful not to permit any lumps to form. Continue to stir until smooth.
Blend in 1/2 cup consommé, a little at a time. Then add 1/2 cup cream, stirring until sauce thickens. When thick and smooth, add 12 hard-boiled eggs, cut in half. Baste them with the sauce. Be careful not to crush the yolks.
Pour the eggs and sauce over a nest of rice or simply on rounds of toast.
Makes 6 servings
NOTE: Another way of preparing is to mash the hard-boiled egg yolks, add cream to soften, curry powder to taste, and a dash of salt. Fill the whites with this mixture. Stick 2 halves together to give the appearance of whole eggs. Then cover with the curry sauce as given above.