Boil four ounces of rice tender and dry as for currie, and when it is cooled down put it into a saucepan with nearly an equal quantity of cold fish taken clear of skin and bone, and divided into very small flakes or scallops. Cut up an ounce or two of fresh butter and add it, with a full seasoning of cayenne, and as much salt as may be required. Stir the kedgeree constantly over a clear fire until it is very hot; then mingle quickly with it two slightly beaten eggs. Do not let it boil after these are stirred in; but serve the dish when they are just set. A Mauritian chatney may be sent to table with it. The butter may be omitted, and its place supplied by an additional egg or more.
Cold turbot, brill, salmon, soles, John Dory, and shrimps, may all be served in this form.