Eggs with Curry Sauce (1987)

• 5 tbspns unsalted butter
• 1 cup long-grain rice
• 1/4 tspn salt
• 2 cups chicken broth
• 1/2 cup minced onion
• 1/4 all-purpose flour
• 2 tbspns curry powder
• 2 cups milk
• 2 tspns orange marmalade
• 1/4 tspn cayenne, or to taste
• 8 hard-boiled large eggs, halved lengthwise
• 1 cup grated Swiss cheese
• Parsley sprigs for garnish

In a small ovenproof saucepan, melt 1 tablespoon of butter over moderate heat, add the rice with the salt, and cook it, stirring, for 30 seconds. Add the broth, heat, and bring the liquid to boil. Bake the rice, covered, in a preheated 350 degree oven for 20 to 25 minutes, or until the rice is tender and fluffy. Divide the rice among eight 1-cup gratin dishes.

In a saucepan, cook the onion in the remaining 4 tablespoons of butter over moderate heat, stirring, for 2 minutes. Add the flour, and cook the roux, stirring, for 3 minutes. Remove the pan from the heat, and whisk in the curry powder and the milk, scalded. Simmer the mixture, whisking, for 5 minutes, and add the marmalade, the cayenne, and salt and black pepper, to taste. 

Put 2 egg halves in each dish, spoon the sauce over them, and sprinkle the Swiss cheese over the sauce. Put dishes under a preheated broiler about 6 inches from the heat for 45 seconds to 1 minute, or until cheese is bubbly. Garnish the eggs with the parsley. Serves 8.

More "Lost" Egg Recipes
Mennonite Baked Asparagus with Eggs (1950)

White House Baked Eggs on Toast with Gravy (1887)

(Origin - "Gourmet Magazine," July 1987 edition, page 102.)