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Curried Eggs And Peas With Rice Border

Western.Chefs's picture
Ingredients
  Minced onion 1⁄3 Cup (5.33 tbs)
  Butter 3 Tablespoon (Margarine/Fat/ Salad Oil)
  Flour 3 Tablespoon
  Curry powder 2 Teaspoon
  Bottled milk 1 1⁄2 Cup (24 tbs) (3/4 Cup Evaporated Milk And 3/4 Cup Water)
  Canned bouillon undiluted 1 Cup (16 tbs)
  Lemon juice 1⁄2 Teaspoon
  Granulated sugar 1⁄2 Teaspoon
  Salt 3⁄4 Teaspoon
  Cooked peas 2 Cup (32 tbs) (Or Canned Peas)
  Shelled hard cooked eggs 6 , sliced
  Boiled white rice 3 Cup (48 tbs)
Directions

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.

Recipe Summary

Course: 
Main Dish
Ingredient: 
Egg
Servings: 
6

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