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Curried Eggs (See cut facing page)

(See cut facing page 186.) INGREDIENTS. 6 eggs, cooked, in water just 2 tablespoonfuls of flour, or below the boiling-point, I teaspoonful of corn- 20 minutes. starch. 1½ a cup of stock (fish, veal ½ a teaspoonful of curry or chicken). powder. 1/2 a cup of milk.

I slice of onion. 2 tablespoonfuls of butter.

Teaspoonful of lemon juice.

Salt and pepper to taste.

Method. Cook the onion in the butter a few minutes, then remove it and add the flour and curry powder; when frothy add the milk and stock. As soon as the boiling-point is reached, set the blazer into the hot-water pan and add the eggs cut in quarters. Season with salt and serve on sippets of toast.

Light meats, fish, oysters and lobsters may be prepared in the same way, omitting the half-cup