CURRIED EGGS
- 6 hard cooked eggs
- 1 cupful plain boiled rice
- 1 onion
- 1 heaping tablespoonful (1 oz.) butter
- 1 heaping teaspoonful flour
- 2 teaspoonfuls curry powder
- 1 teaspoonful salt
- 1 teaspoonful lemon juice
- ½ pint (1 cup) stock or water
Chop the onion and fry it for a few minutes in the butter, add the flour, curry powder, salt, lemon juice, and water; allow to cook slowly for fifteen minutes in a casserole.
Add four of the eggs cut in quarters, and garnish with the other two eggs.
Serve in the casserole.