Kedgeree of Fish

Kedgeree de Poisson


Put a gill of thick cream into a stewpan with one and a half ounces of butter and season with a pinch of salt and a tiny dust of cayenne pepper; boil up all together, then mix with six large tablespoonfuls of any cold cooked fish, two large tablespoonfuls of plainly boiled rice, and four hard boiled eggs that are cut up in small pieces; just let the kedgeree boil up, and then turn out on to a hot dish in a pile. Serve for a breakfast dish.