Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- half tablespoonful of curry powder
- half cupfuls of white stock
- a teaspoonful of chopped onion in a saucepan
- a tablespoonful of butter
- pepper
- salt
Directions
Boil the eggs hard; remove the shells carefully as directed (page 262), and drop them in hot water to keep warm until ready to use. Mold some boiled rice into a form resembling a nest. Have the rice boiled so each grain is distinct (see page 222). Place it on the hot shelf to keep warm. Place a teaspoonful of chopped onion in a saucepan with a tablespoonful of butter, and cook until the onion is a light yellow, but not brown. Add an even tablespoonful of corn starch, mixed with a half tablespoonful of curry powder and diluted with a little cold milk or stock, then stir in slowly one and a half cupfuls of white stock or milk. Let it cook until the corn starch is clear; add pepper and salt to taste, and strain it. The sauce should be a bright yellow color, perfectly smooth, and not very thick. Wipe the eggs dry, roll them in the sauce to get evenly coated with color, and place them in the nest of rice. Pour in enough sauce to moisten the rice without discoloring the outside or top edge of the rice around the eggs. (See illustration.)