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Curried Egg Tartlets

Line some small tartlet moulds with very fine paste and cook them in the oven after filling them with raw rice; when they are baked empty the rice and unmould and leave them in a dry place. Boil a few eggs till quite hard and cut the whites into very small dice; mix them in with some creamy curry sauce, adding a little chutney. Just when prepared to serve fill the tartlets with this preparation and bestrew them with the yolks rubbed through a sieve so that the entire surfaces are covered. Serve on a dish covered with a napkin.