Cooking time: 35-40 mins.
Preparation time: 20-25 mins.
Main cooking utensils: 3 saucepans

For 4 people you need:
Creole rice:
1 small onion, peeled
1 stalk celery
1 small green sweet pepper
2 tablespoons butter
1/2 cup mushrooms
3/4 cup rice
1 1/2 cups stock
seasoning

Eggs and sauce:
4 eggs
2 tablespoons butter
1/4 cup flour
1 1/4 cups tomato juice
salt
1 teaspoon made mustard
1 teaspoon Worcestershire sauce
pinch brown sugar

1. Chop onion coarsely with celery and pepper, removing core and seeds.

2. Fry in the butter for 5 minutes without browning.

3. Add sliced mushrooms and rice, cook for further 4 minutes, add stock.

4. Cover pan, cook for 20 minutes or until no moisture remains. Season well.

5. Meanwhile hard-cook the eggs and make the sauce.

6. Melt the butter, stir in flour, cook for 2 minutes, remove from heat.

7. Gradually blend in tomato juice, simmer until thickened, add remaining ingredients, and cook for 5-10 minutes. Season well.

TO SERVE: Put rice into a hot dish, top with halved shelled eggs. Pour sauce over or serve separately.

TO VARY: If green pepper is not available, use canned pimiento. Omit mushrooms and add chopped bacon.

Printed in Canada. © Copyright Paul Hamlyn Ltd 1967