4 oz. Java Rice.

4 oz. Butter Beans.

2 hard-boiled Eggs.

1 medium sized Onion.

2 oz. Butter.

1 teaspoonful of Curry Powder (Vencatachellum).

1 teaspoonful of Lemon Juice.

Salt and Pepper to taste.

How To Make:

Cook the butter beans unsoaked in boiling water 1 1/2 hours, or until tender, in just sufficient water to cover them. The rice should be well washed and cooked in just sufficient water to cover it 20 minutes or until just tender. Mince the onion and fry in the butter until a golden brown, add the curry powder and cook for 5 minutes; drain the rice and beans and mix with the onion and curry powder, chop up the whites of eggs and mix with the Kedgeree, make hot in a stewpan, and turn into an entrée dish: press the yolks through a coarse sieve over the Kedgeree, and serve garnished with triangles of fried bread and slices of lemon.