Kipper Kedgeree

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.

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