Egg Border With Rice And Curry Sauce Recipe

Stir four eggs together, add three-quarters of a cup of rich milk, a few

drops of onion juice, and salt and pepper to taste; beat a little. Have

a border mould well buttered and sprinkled with finely minced parsley,

pour the mixture into it, set in a pan of boiling water in the oven,

cover and let it cook until firm--from five to ten minutes. Have ready

some rice boiled twenty minutes in plenty of salted water and well

drained, and a cream sauce into which a slightly heaping teaspoonful of

curry powder has been stirred. Turn the egg border out on a hot platter,

fill the center with rice, pour some of the sauce over it, and the rest

around the border. Garnish with parsley and serve at once.

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