Stir four eggs together, add three-quarters of a cup of rich milk, a few
drops of onion juice, and salt and pepper to taste; beat a little. Have
a border mould well buttered and sprinkled with finely minced parsley,
pour the mixture into it, set in a pan of boiling water in the oven,
cover and let it cook until firm--from five to ten minutes. Have ready
some rice boiled twenty minutes in plenty of salted water and well
drained, and a cream sauce into which a slightly heaping teaspoonful of
curry powder has been stirred. Turn the egg border out on a hot platter,
fill the center with rice, pour some of the sauce over it, and the rest
around the border. Garnish with parsley and serve at once.