Kedgeree of Salmon

Ingredients

• one pound of boiled salmon
• three or four hard-boiled eggs
• one pound of well-boiled pilaff rice
• three-quarters of a pint of Bechamel flavored with a small amount of curry

Method

1. 1

   Mix together salmon, eggs, rice, and Bechamel.

2. 2

   Fill into a well-buttered mold, cover with paper, and place in a stewpan of boiling water.

3. 3

   Bake in a moderate oven for fifteen minutes.

4. 4

   Serve by turning out of the mold onto a hot dish.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 57. The excerpt below is the record exactly as published.

Kedgeree of Salmon. This is composed of one pound of boiled salmon, cut into small pieces. Remove the skin and bones; three or four hard- boiled eggs cut into small pieces; one pound of well-boiled pilaff rice; and three-quarters of a pint of Bechamel flavored with a small amount of curry

Cook this with the app: pantry check, scaling, and the assistant.