4 “hard-boiled” eggs
2 tablespoons butter
½ tablespoon finely chopped onion
2 tablespoons flour
1 teaspoon curry powder
½ teaspoon salt
⅛ teaspoon paprika
1⅓ cups scalded milk
½ cup cooked rice
Chop whites of eggs and add to sauce made of butter, flour, seasonings, and milk, then add rice; heat to boiling-point, fill puff paste cases and sprinkle with yolks of eggs rubbed through a sieve.