Curried Eggs and Peas with Rice Border
|Minced onion||1⁄3 Cup (5.33 tbs)|
|Butter||3 Tablespoon (Margarine/Fat/ Salad Oil)|
|Curry powder||2 Teaspoon|
|Bottled milk||1 1⁄2 Cup (24 tbs) (3/4 Cup Evaporated Milk And 3/4 Cup Water)|
|Canned bouillon||1 Cup (16 tbs) (Undiluted)|
|Lemon juice||1⁄2 Teaspoon|
|Granulated sugar||1⁄2 Teaspoon|
|Cooked peas||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.