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.
EGGS IN COCOTTES
- 4 eggs
- ½ teaspoonful onion juice
- ½ teaspoonful salt
- 1 saltspoonful white pepper
- ½ pint (1 cup) milk
- Some bread sauce
Break the eggs into a bowl, add the onion juice, salt, and pepper. Beat only until thoroughly blended, then add gradually the milk. Divide equally into six well-buttered cocottes or soufflé cases. Stand them in a pan half filled with hot water and bake in a moderate oven for twenty minutes, or until firm to the touch.
Serve with bread sauce.