Fast-Day Cookery; or, Meals without Meat

by Grace Johnson

5. White Egg Currie.

Have ready some hard-boiled eggs; shell them and cut them in half. Put them aside. Chop one onion and two cloves of garlic small, and fry in three ounces of butter with twenty-four cloves a pale yellow, then add one dessertspoon of the best currie powder, the milk of a cocoa-nut, and one small tea-cup of rich thick cream. Let it simmer gently for about half an hour. Strain it, and then add salt to taste, a squeeze of lemon, taking great care not to curdle the cream, and lastly, add the eggs. Warm thoroughly through. Serve with a separate dish of rice.