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Colonial Salmon Kedgeree

4 oz Rice
2 oz Butter
8 oz Smoked salmon; cooked & flaked
2 Eggs; hard-boiled & finely chopped
3 tb Cream
Salt & pepper to taste
1 tb Parsley; chopped as garnish


** British Measurements **

Boil the rice in the usual way, and drain.

Melt half the butter in a saucepan, add the salmon, eggs and cream, then toss through until hot. Mix gently with the rice, and add salt and pepper to taste.

To serve, pile the kedgeree onto a hot serving plate, dot with the remaining butter and sprinkle with the chopped parsley.

Serve very hot, with hot buttered toast.


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