Hard boil the eggs. Melt the butter and stir in the flour, curry powder , etc. and gradually stir in the liquid.
Cut the eggs in half lengthways, and then again, and heat them in the sauce. Serve them hot.
from "The Gentle Art of Cookery; England; Mrs C F Leyel and Miss Olga Hartley; 1925" as listed on http://theoldfoodie.blogspot.com/2007/04/curried-eggs.html
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|Serving Size: 1 Serving (262g)|
|Recipe Makes: 4|
|Calories from Fat: 439 (67%)|
|Amt Per Serving||% DV|
|Total Fat 48.8g||65 %|
|Saturated Fat 18.9g||95 %|
|Monounsaturated Fat 17.3g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 1616.7mg||497 %|
|Sodium 606.9mg||21 %|
|Potassium 515.7mg||14 %|
|Total Carbohydrate 5.9g||2 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 5.7g|
|Protein 47.7g||68 %|
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Calories per serving: 652
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