1 1⁄2 Cup (24 tbs) (3/4 Cup Evaporated Milk And 3/4 Cup Water)
1 Cup (16 tbs) (Undiluted)
2 Cup (32 tbs) (Or Canned Peas)
Shelled hard cooked eggs
6 , sliced
Boiled white rice
3 Cup (48 tbs)
Cook onion in butter in the top of a double boiler over direct heat until tender.
Add flour and curry powder, and blend.
Add milk, bouillon, lemon juice, sugar and salt; cook over boiling water until smooth and thickened, stirring constandy.
Add pea's and eggs; heat.
Serve on a hot platter in a ring of the rice.