TWO LUNCHEON DISHES.

New Zealand Herald, Volume LXV, Issue 20081, 19 October 1928, Page 9

TWO LUNCHEON DISHES.

For those who like onions, eggs in onion sauce make a pleasant dish. Make a good white onion sauce and add a little, white wine to flavour. Soft, boil the eggs, one for each person, allowing tho whites to he firm enough to peel, but the yolks soft.. Peel carefully and slip into the sauce. .Make a wall of hot mashed potato round a dish, pour in the sauce and eggs very carefully, sprinkle with chopped parsley and serve. . Vegetable Curry. Chop a large onion finely and fry it in about an ounce of butter or dripping, till quite transparent but not brown. Add a small table-spoonful each of curry powder and flour, cook for a few minutes, then put in a teaspoonful of desiccated coeoanut, about t wo tablespoonluls of chopped apple and half a pint of stock or milk ami water. Bring to the boil, add salt and simmer all together for about halt nil hour. Add a squee/e of lemon puce, a pinch of sugar and enough cooked vt,gfi allies of various kinds, cut ... convenient pieces to make a . Allow these to heat t horoug on to a dish and surround with bo.ied rice. " feiia i