• 1 or 2 eggs per person

Hard-boil the eggs and keep them warm. Fry the onion and apple in the butter. When soft, stir in the flour and curry powder. Cook for a minute. Stir in the stock and lemon juice. Add the cayenne, paprika and chutney and stir well. Cut the eggs in half and cut a slice from the bottoms so that they will stand. Arrange in a fireproof dish with a border of plain boiled rice. Pour the curry over the