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Egg Border with Rice and Curry Sauce


  • 4 eggs
  • 3/4 cup of rich milk
  • onion juice
  • salt
  • pepper
  • parsley
  • rice
  • cream sauce
  • 1 slightly heaping teaspoonful of curry powder


Stir the eggs together, add the 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 the 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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The Golden Age Cook Book (1898).

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