Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one tablespoonful of finely chopped onion to two tablespoonfuls of butter
- two tablespoonfuls of flour mixed
- one cup of white stock
- six eggs in hot water twenty minutes
- two tablespoonfuls of butter
- one-half tablespoonful of curry powder
- one hard-boiled egg that has first been dipped in the sauce
- two lengthwise^ re- move the yolks
- two halves together
- salt
- pepper
Directions
Cook six eggs in hot water twenty minutes. Re- move the shells and with a sharp, thin knife cut in
EGGS. 223
slices. Saute one tablespoonful of finely chopped onion to two tablespoonfuls of butter, till a delicate brown, add two tablespoonfuls of flour mixed with one-half tablespoonful of curry powder, stir until smooth, then add slowly one cup of white stock, cream or milk. Season with salt and pepper, cook till the onion is soft, then add the eggs when they are heated through. Serve on toast, or cover hot toast with slices of hard-boiled egg, and cover with the sauce.
CURRIED EGGS (No. 2).
Boil rice so every kernel is separate (see boiling rice), make little nests of it and place in each nest one hard-boiled egg that has first been dipped in the sauce, then pour a tablespoonful more of the sauce over the egg.
STUFFED EGGS (No. i).
Cut hard cooked eggs in two lengthwise^ Re- move the yolks and mash fine. Mix with them any finely chopped meat ; ham or chicken are the_ best. If convenient a few mushrooms or truffles chopped fine, a little cream or any kind of sauce, a gherkin or a few capers if cared for. Season with salt and pep- per, fill fhe whites with the mixture, smooth them over the top and rub a little raw egg over them, press the two halves together. Make a mound of the re- maining yolks, place it in the center of the platter and the eggs around it, and pour around the eggs a cream sauce.
STUFFED EGGS (No. 2).
Prepare and stuff the eggs (as stuffed eggs "No. 1). Roll them in fine crumbs, then in egg, and in 8
224 ROCKY MOUNTAIN COOK BOOK.
crumbs again. Fry in deep fat a rich brown. Serve surrounded by a white or tomato sauce.