Hard boil the eggs, shell, place for a few minutes in cold water. Cut a little piece from the pointed end and halve each egg with a sharp knife. Remove the yolk; pound this with butter, salt and a seasoning of curry powder until a soft smooth paste is formed. Refill the eggs with this mixture and serve each on a little round of lightly fried bread. Scatter a little coralline pepper on each egg, and garnish with parsley or cress. This may be served cold. If a hot dish is needed, prepare the eggs as before, place in a fireproof entree dish, pour a curry sauce or white sauce over, and make quite hot.