MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Florence Nightingale's Kedgeree
 Categories: Seafood, Dairy, Rice, Cheese
      Yield: 2 Servings
 
      2 sl White bresd; in cubes
      2 tb Butter; divided
    325 g  Cooked rice (11 oz)
           Nutmeg
           Salt & Pepper
    340 g  Fillet of haddock,
           - cod or cobbler (devilfish)
           - (12 oz)
           Milk; to cover
      3 lg Eggs; boiled
      2 tb Parmesan cheese; grated
           Chives; sliced, garnish
 
  Heat the oven to 190°C/375°F.
  
  Cut two slices of white bread into cubes and put on a
  baking sheet with a knob (tb) of butter. Bake for 10
  minutes, tossing once, until crisp and golden.
  
  Gently fry 325 g of cooked rice with 1 tb butter, some
  nutmeg and salt and pepper, for about eight minutes.
  Poach a fillet of smoked haddock, cod or cobbler, in
  enough simmering milk to cover, for seven minutes.
  
  Boil three eggs for seven minutes, peel, cut in half
  and scoop out the yolks.
  
  Chop the egg whites and stir through the rice. Crumble
  the yolks and mix with two tablespoons of parmesan.
  
  Drain and flake the fish.
  
  Serve the rice, add the fish, then the yolks.
  
  Serve with croutons and chives.
  
  By: Charles Elmé Francatelli
  
  RECIPE FROM: https://www.theguardian.com
  
  Uncle Dirty Dave's Archives
 
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