3 quarts White Sauce II 4 teaspoons or more curry

6 quarts cooked peas 25 to 50 hard-cooked eggs

Fresh or canned, or stewed dried green peas may be used. In making white sauce, add curry to flour before stirring into fat. If only twenty-five eggs are used, two quarts boiled rice may be added to sauce. Pile sliced eggs in center of platters, with border of peas; then pour hot sauce over eggs.