KEDGEREE (English Version)

• 1 cup white rice (6 to 7 oz.wt.)
• Small onion, finely chopped (about 2 oz.wt.)
• 1/4 to 3/8 cup butter (2 to 3 oz.wt.)
• 1 cup cooked fish, flaked & free from skin & bone (6 to 7 oz.wt.)
• 1 to 2 hard-boiled eggs, shelled & chopped
• 1/4 teaspoon salt
• Freshly ground black pepper
• 1 tablespoon chopped parsley (opt.)
• 1 to 2 tablespoons cream (0.5 to 1 oz.wt.)

Warm two plates in the oven.

Boil the rice in plenty of boiling salted water. Drain thoroughly.

Meantime soften the chopped onion in the butter, without browning, for about 5 minutes.

Add the fish, chopped hard-boiled egg, salt, pepper, [and parsley]. Mix and heat thoroughly.

Add rice, and stir until very hot.

At the last moment stir in the cream.

Serve at once on hot plates.

Serves 2