- Hard-boiled eggs.
- Curry sauce.
Boil as many eggs as are required, remove the shells, then with a very sharp knife cut them in half and remove a small portion of the white at each end, so that they will stand yolk upwards; pour over them a curry sauce, and serve hot.
Note.—This dish may be varied by placing a small round of fried bread, or a slice of fried potato, under each half of egg.
[No. 138.]—Curried Haricot Beans.
- ½ pint soaked haricots.
- 1 onion.
- 1 carrot.
- 1 turnip.
- 1 teaspoon salt.
- 2 teaspoons curry powder.
- 1 quart water.
- Juice of ½ lemon.
- 1 teaspoon Worcester sauce.
- 1½ ounces butter.
- 1½ ounces flour.
Simmer the beans and vegetables sliced for two hours, add seasoning, thicken with the butter and flour, and serve with boiled rice.
[No. 139.]—Curried Haricot Beans.
Another way.
- 1 pint sauce superbe.
- 1 onion sliced and fried.
- 2 teaspoons curry powder.
- The juice of half a lemon.
- 1 pound cooked haricot beans.
- Cooked rice.