Before World War II, Dorothy Hastings Cambridge had an idea of making a cook book using recipes from dinner parties she and George had given for their friends and guests. The Marchioness had interesting friends like Clark Gable and Joan Crawford. Dorothy was supported in this effort by Queen Mary, who donated many recipes. The book did not get published until 1974. Proceeds were donated to the Royal British Legion Women's Section.
This recipe is verbatim. I will provide one or two of the Marchioness's creative recipes also in another section. Enough typing for this morning.
Devilled Eggs
Ingredients to serve 4
1 tablespoon Butter or Margarine
1 ounce Butter (editor's note - you may use Margarine here as well)
4 Eggs
2 tablespoons Milk
Salt
Cayenne Pepper
1 and 1/2 teaspoons prepared Mustard
1 tablespoon Chutney
2 tablespoons Capers
2 Eggs
Preparation
Melt the butter or margarine in a frying pan and fry the eggs carefully until the whites are set, but not hard. Meanwhile, melt the 1 ounce butter in a saucepan. Add the milk, the salt, and the cayenne and bring to a boil. Add the mustard, chutney, and the two eggs, well beaten. Stir the mixture over a low fire, until the sauce is like thick cream, never allowing it to come to a boil. Add the chopped capers and pour the sauce over the fried eggs. The dish may be warmed slightly under the grill or in a very hot oven for a few minutes, as it must be served very hot.
