Curried Eggs II

Name: Curried Eggs II
Ingredients: 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

Save

Ingredients

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

Steps

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.

More recipes with eggs, butter, onion, flour, curry powder, paprika, milk or rice

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.