6 hard-cooked eggs
2 tsp cornstarch
1.4 tsp curry powder
1 slice onion
1 tsp butter
1 cp milk
1 cp stock
1 - Cut into quarters lenghtwise 6 hard-cooked eggs from which the shells have been removed.
2 - Mix together 2 tsp cornstarch and 1/4 tsp curry powder.
3 - In a saucepan whose bottom has been rubbed with a slice of onion heat 1 tsp butter and
1 cp each of milk and stock, thickening the sauce with the cornstarch and curry powder and
seasoning with salt and pepper.
4 - Place the sections of egg on buttered toast and puor the sauce over them.