Egg í karrí

Eggs in curry

I found this recipe in an old cookbook that I bought at the flea market. The cookbook is from 1945. According to the cookbook, the eggs in curry sauce are eaten "warm as a dessert for lunch." Also an interesting dessert!


Ingredients

4 eggs
240 g rice
3 Tbsp butter
1 tsp curry
3 Tbsp flour
400 ml meat broth
2 Tbsp milk
salt and pepper to taste


Preparation

Cook the rice.

Let the eggs boil for 10 minutes, then rinse briefly under cold water and peel.

While the eggs are cooking, you can prepare the curry sauce:

Melt the butter in a saucepan.

Fry the curry briefly, then add the flour and stir.

Add the meat stock in portions, stirring constantly, and bring to the boil until you have a nice thick sauce.

Add the milk and stir.

Arrange the rice on the plate, add the quartered eggs on top,...

...pour the curry sauce over everything and serve immediately.

[Translated from here.]