March 15, 1956 Another Lenten Dish ...Deviled Egg with Fish on Rice

Deviled Egg with Fish on Rice

6 hard cooked eggs
3 T. mayonnaise
3 T. vinegar
1/4 t. salt
1/8 t. dry mustard
Dash pepper
1 c. canned fish
1 1/3 c packaged precooked rice
1 1/2 c. water
1/2 t. salt
3 T. butter
3 T. flour
2 c. light cream or milk
1 1/2 t. grated onion
1/2 t. curry powder (optional).

Cut eggs in half. Remove yolks and force through a sieve or mash with a fork. Add mayonnaise , vinegar, salt, mustard and pepper and mix well. Add flaked fish. Fill whites with this mixture. Combine rice, water and salt. Mix just until all rice is moistened. Bring quickly to a boil, uncovered, fluffing rice gently once or twice with a fork. Do not stir. Cover and remove from heat. Let stand 10 minutes. Melt butter in saucepan. Add flour and stir until blended. Add cream, onion and curry powder. Cook until sauce is smooth and thickened. Place deviled eggs on rice and top with sauce. Serves 4.

Note: This dish is hearty enough for dinner, add a generous salad of tossed greens, hard rolls, Jiffy Sponge Cake with canned peaches.