Haddock Kedgeree

• 2 oz. butter
• 1 lb. smoked cooked haddock
• 12 oz.</

Melt butter in frying-pan, sauté the flaked cooked haddock for 2-3 minutes. Add the cooked rice and chopped hard-boiled eggs. Season to taste. Stir over the heat for a few minutes, shaking the pan to prevent sticking. Add ¼ pint cream and stir with a fork until the mixture has reheated and is creamy. Serve piping hot.