MMMMM----- Recipe via Meal-Master (tm) v8.02

     Title: KEDGEREE
Categories: Foreign, Fish, Breakfast, Personal
     Yield: 4 servings

     2    Eggs, hard-cooked
          - peeled, chopped fine
 1 1/2 c  Flaked finnan haddie
          - freshened, boned, skinned,
          - (or any smoked fish)
          -*** (See NOTE) ***
     3 c  Cooked basmati rice
          -(try brown basmati rice)
   3/4 c  Heavy cream
 1 1/2 ts Curry powder (or to taste)
   1/2 ts Freshly grated nutmeg
          Generous grindings of pepper
     3 tb Lemon juice
          Lime wedges

 PREHEAT OVEN TO 325F. Put the eggs, fish and rice in a large mixing
 bowl; toss together lightly to mix. Put the cream in a small
 saucepan, add the curry powder and nutmeg, heat, stirring until the
 spices are blended. Add the cream mixture, pepper, and lemon juice to
 the rice mixture, and gently toss. Taste for salt and seasoning and
 adjust if needed (the dish won't need any salt if the smoked fish is
 salty). Put the Kedgeree in a casserole and heat in oven only until
 piping hot. Serve on a platter surrounding softly scrambled eggs, and
 garnished with lime wedges.

 NOTE: To freshen finnan haddie, soak it in cold milk for an hour,
 drain then poach it in fresh milk. The milk sweetens the fish and
 tames its saltiness.

 MARION CUNNINGHAM

 PRODIGY GUEST CHEFS COOKBOOK

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