Reference > Farmer's Cookbook > EGGS > Curried Eggs II
  Curried Eggs I Scalloped Eggs  
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Curried Eggs II

4 “hard-boiled” eggs
1 teaspoon curry powder
2 tablespoons butter
1/2 teaspoon salt
1/2 tablespoon finely chopped onion
1/8 teaspoon paprika
2 tablespoons flour
11/3 cups scalded milk
1/2 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.


CONTENTS · BIBLIOGRAPHIC RECORD
  Curried Eggs I Scalloped Eggs  
 
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