EGGS, CURRIED
Take some hard-boiled eggs, cut them in halves (remove the half-yolks), and cut them into rings. Place all these rings round the edge of the dish, and pile the white rings up to make a sort of border; pour some thick curry sauce in the middle, place the half-yolks at equal distances apart, on the white round the edge, and sprinkle a few specks of green parsley round the edge on the whites; this will give the dish a pretty appearance.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
