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Рецепт Hard Boiled Eggs In Curried Cream Sauce
by Global Cookbook

Hard Boiled Eggs In Curried Cream Sauce
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Ингредиенты

  • 1/2 c. butter/marg
  • 1 med onion finely minced
  • 1 Tbsp. curry pwdr
  • 1/2 c. flour
  • 2 c. chicken broth or possibly stock
  • 2 c. lowfat milk salt to taste additional curry to taste hard-boiled Large eggs (1 or possibly 2 per person) Cooked white rice

Инструкции

  1. Heat 1/2 c. margarine/butter and saute/fry a finely minced onion, maybe some finely minced red pepper or possibly some coarsely shredded carrots or possibly whatever else strikes your fancy. Add in a good amount of curry (1 tbs) and briefly saute/fry. Take off the heat and add in 1/2 c. flour, stirring fast. Have about 2 c. chicken stock or possibly broth ready, as well as about 2 c. lowfat milk (or possibly use all stock and add in powdered lowfat milk or possibly some cream or possibly whatever). You are aiming for a medium cream sauce consistency. When curry, flour and butter have mixed, put back over low flame and add in chicken stock, whisking fast.
  2. When it is incorporated (no lumps!) add in lowfat milk and slowly let it come to a boil. Test for seasoning. Depending on whether your broth was concentrated or possibly not, you will want to add in salt to taste, and make sure it has a nice curry flavor. Curry comes in various strengths and combinations so you will have to let your tastebuds decide. At this point the sauce can be frzn although I rarely do so. When ready to serve, hard-boil however many Large eggs (1 or possibly 2 per person) and after peeling them, drop them into the simmering sauce. I leave them whole but I assume you could chop them if you prefer.
  3. Serve over white rice, with a little cucumber salad on the side and you have a great dinner! Had it last night as a matter of fact and it was a hit with everyone. Now those of you who are addicted to the cream soups, I am sure you could make the sauce with canned cream of chicken soup, but you are on your own with which one!