12 eggs
1 lg. onion, chopped
2 oz. butter
1 tbsp. curry powder
1 pt. stock (or use canned chicken broth)
1/4 pt. cream
1 tbsp. Arrowroot or cornstarch
Salt to taste

Hard boil and shell the eggs. Cut them in half.

Sauce: Cook onion gently in the butter until soft and golden. Stir in the curry powder, then the stock. Simmer steadily until the sauce is reduced to a good flavor, about a half hour. Mix the cream with Arrowroot or cornstarch. Add to sauce and cook until thickened. Taste, add salt if necessary. Put in eggs to heat, but do not boil. Serve with boiled rice.