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4–5
helpingsEasy
Published 1861
Cut the hard-boiled eggs, crosswise, in rather thick slices. Place them in a well-buttered gratin dish or baking-dish, in which they may be served, and sprinkle the curry powder and a few grains of cayenne over them. Slightly beat the raw eggs, season with salt and pepper, and pour them into the dish. Cover the surface lightly with browned breadcrumbs, add a few pieces of butter, then bake in a