Kedgeree of Fish

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

a gill of thick cream
one and a half ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
a tiny dust of cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
six large tablespoonfuls of any cold cooked fish ↝ Fish, raw [Fish]
two large tablespoonfuls of plainly boiled rice ↝ Rice, cooked, NFS [Rice]
four hard boiled eggs that are cut up in small pieces ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (5)

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.
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.

Original Text

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.

Notes

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