CookEat Recipe

Eggs Pondicherry

Name: Eggs Pondicherry
Ingredients: 1360 Gramme Veal bone — Fresh veal bones, printed three lb; 18900 Millilitre Water — Cold water, printed five US gallons; 4 Carrot — Medium carrots, peeled whole; 2 Turnip — Small turnips, peeled whole; 2 Onion — Onions, peeled whole; 1 Parsley root — Parsley root; 3 Leek — Leeks; 2 Celery stalk — Celery stalks; 85 Gramme Rice — Raw rice; 0.5 Teaspoon Curry powder — Curry powder; 1906 source measure retained without conversion; 0.5 Teaspoon Salt — Salt first application; 1906 source measure retained without conversion; 2 Saltspoon (source measure) Cayenne pepper — Cayenne; 1906 source measure retained without conversion; source unit: saltspoon; 0.5 Teaspoon Parsley — Chopped parsley; 1906 source measure retained without conversion; 28 Gramme Coconut — Fresh grated coconut; 8 Hard-boiled egg — Hard-boiled shelled eggs, quartered; 118 Millilitre Cream — Cream, one gill; 14 Gramme Butter — Finishing butter; 3 Saltspoon (source measure) Salt — Salt second application; 1906 source measure retained without conversion; source unit: saltspoon

Private first documentary adaptation of printed No1866; not physically cooked, measured or tasted.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

1360 Gramme Veal boneFresh veal bones, printed three lb
18900 Millilitre WaterCold water, printed five US gallons
4 CarrotMedium carrots, peeled whole
2 TurnipSmall turnips, peeled whole
2 OnionOnions, peeled whole
1 Parsley rootParsley root
3 LeekLeeks
2 Celery stalkCelery stalks
85 Gramme RiceRaw rice
0.5 Teaspoon Curry powderCurry powder; 1906 source measure retained without conversion
0.5 Teaspoon SaltSalt first application; 1906 source measure retained without conversion
2 Saltspoon (source measure) Cayenne pepperCayenne; 1906 source measure retained without conversion; source unit: saltspoon
0.5 Teaspoon ParsleyChopped parsley; 1906 source measure retained without conversion
28 Gramme CoconutFresh grated coconut
8 Hard-boiled eggHard-boiled shelled eggs, quartered
118 Millilitre CreamCream, one gill
14 Gramme ButterFinishing butter
3 Saltspoon (source measure) SaltSalt second application; 1906 source measure retained without conversion; source unit: saltspoon

Method

Steps

Step 1
For No701 ONCE, place its veal bones in the five gallons COLD starting water; bring to a boil and skim. Add its whole prepared carrots, turnips, onions, parsley root, leeks and celery; cover and simmer gently about FOUR hours. Cloth-strain, cool/chill surplus promptly and MEASURE the specified FINISHED broth aliquot; five gallons is not the yield. Measure ONE PINT finished for the rice and eggs.
Step 2
Boil stock with raw rice, curry, first half-teaspoon salt, cayenne, parsley and coconut for historical thirty-five-minute guide until rice cooked. Hard-boil eight eggs to safely set centres, shell and quarter.
Step 3
Add egg quarters, cream, half-ounce butter and separate three saltspoons salt; heat five-minute guide to safe hot service, stir lightly and serve.

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