Boil the eggs hard; remove the shells carefully as directed (page 262), and drop them in hot water to keep warm until ready to use. Mold some boiled rice into a form resembling a nest. Have the rice boiled so each grain is distinct (see page 222). Place it on the hot shelf to keep warm. Place a teaspoonful of chopped onion in a saucepan with a tablespoonful of butter, and cook until the onion is a light yellow, but not brown. Add an even tablespoonful of corn starch, mixed with a half tablespoonful of curry powder and diluted with a little cold milk or stock, then stir in slowly one and a half cupfuls of white stock or milk. Let it cook until the corn starch is clear; add pepper and salt to taste, and strain it. The sauce should be a bright yellow color, perfectly smooth, and not very thick. Wipe the eggs dry, roll them in the sauce to get evenly coated with color, and place them in the nest of rice. Pour in enough sauce to moisten the rice without discoloring the outside or top edge of the rice around the eggs. (See illustration).
CURRIED EGGS IN A NEST OF RICE. (SEE PAGE 271).
Cut hard-boiled eggs in two lengthwise. Take out carefully the yolks, mash them, and mix them with some chicken or other meat minced fine. Season the mixture with pepper and salt. Moisten it with a little of any kind of sauce or gravy, and add a little raw egg. Chopped truffles and mushrooms may be added to the stuffing if convenient. Fill the spaces in the whites of the eggs with the mixture; smooth it even with the top; rub a little raw white of egg over the pieces, and press two halves together. Roll the stuffed eggs in egg and crumbs, and fry in hot fat to a lemon color. Serve the eggs on a napkin, and pass with them a white, Bechamel, tomato, or any other sauce.
SALAD OF STUFFED EGGS GARNISHED WITH LETTUCE CUT INTO RIBBONS.
(SEE PAGE 381).
Cut hard-boiled eggs in halves. Take out the yolks, leaving two cup-shaped pieces. Mix the yolks with an equal quantity of softened bread; season with salt, pepper, and parsley. Add a little raw egg to bind the mixture, and fill the spaces from which the yolks were taken. Round it on top to give the appearance of a whole yolk. Cut a little slice off the bottom of the egg, so it will stand firm. Place them in the oven just long enough to heat, and serve standing, on a dish covered with white sauce.
Cut some hard-boiled eggs into quarter-inch dice. Mix with them some chopped mushrooms. Stir them carefully into a well-reduced Bechamel or white sauce made as directed for croquettes (page 293). Turn the mixture onto a cold dish to cool and stiffen. Mold into croquettes, and fry in hot fat. See directions for croquettes (page 293).