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How to make Devilled Eggs

2017 | (5157) Views | Filled Under Food | (1), Comments Make a Comment?
Here is the recipe "How to make Devilled Eggs " brought to you by Home 'N Women.
Imperial
Metric
Creole Rice:
Creole Rice:
½ small onion
½ small onion
½ stick celery
½ stick celery
½ small green pepper
½ small green pepper
½ oz. butter
15 g. butter
1 oz. mushrooms
25 g. mushrooms
3 oz. rice
75 g. rice
¼ pint plus 1 tablespoon stock seasoning
140 ml. stock seasoning
Eggs and sauce:
Eggs and sauce:
½ oz. butter
15 g. butter
½ oz. flour
15 g. flour
¼ pint tomato juice
125 ml. tomato juice
1 tablespoon made mustard
1 tablespoon made mustard
½ teaspoon Worcestershire sauce
½ teaspoon Worcestershire sauce
Pinch brown sugar
Pinch brown sugar
  • To prepare the rice, chop the onion coarsely with the celery and pepper, removing the core and seeds.
  • Fry in the butter for 5 minutes without browning.
  • Add the sliced mushrooms and rice, cook for a further 4 minutes add the stock.
  • Cover the pan, cook for 20 minutes or until no moisture remains. Season well.
  • Meanwhile hard-boil the eggs and make the sauce.
  • Melt the butter, stir in the flour, cook for 2 minutes and remove from the heat.
  • Gradually blend in the tomato juice, boil until thickened, add the remaining ingredients and cook for 5 to 10 minutes. Season well. Put the rice into a hot dish, top with halved shelled eggs. Either pour sauce over or serve separately.
Cooking time: 35 to 40 minutes
Preparation time: 20 to 25 minutes
Main cooking utensils:  Three saucepans
Serves: 2 persons

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