Advertisement
English Kedgeree
Preparation info
- Difficulty
Easy
- Ready in
30 min
Appears in
Published 1932
Ingredients
- Patna rice
4 oz - water
2 quarts - salt
Method
- Boil the rice as you would for curry in boiling salted water.
- Remove all skin and bone from the fish and chop it finely.
- Chop up the white of the hard-boiled egg.
- Put the butter into a stewpan; when it is melted toss the rice in it with pepper and salt.
- Add the fish or meat a
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe