Thursday, May 26, 2011

Curried Eggs

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.

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