2 tablespoonfuls Crisco
6 hard-cooked eggs
1 small chopped onion
1 chopped sour apple
2 teaspoonfuls curry powder
1 lemon
4 chopped butternuts, or 6 chopped almonds
3 tablespoonfuls cornstarch
2 cupfuls milk
1/2 teaspoonful salt
Croutons
Boil eggs till hard, peel and place in cold water until required.
Fry onion in Crisco a few minutes, add curry powder, apple, nuts, and
cornstarch moistened with milk. Simmer fifteen minutes. Stir from time
to time. If too thick add a little white stock or water. Cut eggs in
halves, and lay them in the sauce with the salt to get thoroughly hot
through. Put eggs into deep hot dish, strain sauce over them, garnish
with croutons and lemon slices.