EGG CUTLETS.
Four hard-boiled eggs, 2oz. butter, 2oz. flour, half-pint milk, two small teaspoonfuls curry powder, loz. breadcrumbs, a few drops lemon juice, seasoning. Fry the curry powder and flour slightly in butter, add the milk and beat over the fire until the mixture leaves the side of the pan, add the chopped eggs, breadcrumbs and seasoning. Form into cutlets nn d coat with egg and breadcrumbs, fry in deep fat and garnish with parsley. These aro particularly nice served with green peas and new potatoes.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/NZH19300719.2.148.62.2
Bibliographic details
New Zealand Herald, Volume LXVII, Issue 20620, 19 July 1930, Page 7 (Supplement)
Word Count
86EGG CUTLETS. New Zealand Herald, Volume LXVII, Issue 20620, 19 July 1930, Page 7 (Supplement)
Using This Item
NZME is the copyright owner for the New Zealand Herald. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons New Zealand BY-NC-SA licence . This newspaper is not available for commercial use without the consent of NZME. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Acknowledgements
This newspaper was digitised in partnership with Auckland Libraries and NZME.