Kipper Kedgeree makes a delicious treat for Sunday breakfast. Alternatively, it may be served as an economical supper dish.
1 lb. boned kipper fillets, skinned
2 oz. butter
8 oz. cooked rice
2 fl. oz. double cream
4 hard-boiled eggs, chopped
½ teaspoon salt
2 teaspoon black pepper
1 teaspoon prepared mustard
Cut the kipper fillets into small pieces.
In a large deep frying-pan, melt the butter over moderate heat. When the foam subsides, add the kipper pieces and fry them for 3 to 4 minutes, turning them frequently.
Add the rice and stir in the cream and chopped eggs. Add the salt, pepper and mustard and cook, stirring constantly, for 3 minutes or until the mixture is heated through.
Remove the pan from the heat and turn the kedgeree into a warmed serving dish. Serve at once.