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Eggs, Curried

Fry a couple of middle-sized onions in butter, and stir into the pan, as soon as the onions are slightly browned, one table-spoonful of curry-powder. Mix well, and add by degrees half a pint of veal stock; keep stirring the sauce until it is smooth and thick. When the mixture has simmered from ten to fifteen minutes, add, carefully stirring, two table-spoonfuls of cream, and let it simmer a few minutes longer. Have ready sliced half a dozen hard-boiled eggs, lay them in the curry sauce long enough to get quite hot, then serve both together on a dish. Time, half an hour to prepare; eight or ten minutes to boil eggs. Sufficient, two eggs for each person.