Vincent Price's Kedgeree
Yield
4 servingsPrep
20 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
salmon
1 pound canned, or about 11/2 pounds fresh, poached |
*
|
| 2 | tablespoons |
butter
|
|
| 1 | each |
onions
medium, chopped |
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
rice
|
|
| 1 | each |
chicken consomme
can, plus enough water to measure 2 cups |
* |
| 1 | each |
eggs
hard cooked and chopped |
|
| ½ | cup |
bechamel (white) sauce
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | tablespoon |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
salmon
1 pound canned, or about 11/2 pounds fresh, poached |
*
|
| 3E+1 | ml |
butter
|
|
| 1 | each |
onions
medium, chopped |
|
| 5 | ml |
salt
|
|
| 237 | ml |
rice
|
|
| 1 | each |
chicken consomme
can, plus enough water to measure 2 cups |
* |
| 1 | each |
eggs
hard cooked and chopped |
|
| 118 | ml |
bechamel (white) sauce
|
*
|
| 1 | x |
salt
to taste |
*
|
| 15 | ml |
butter
|
|
Directions
Flake salmon and set aside.
Preheat oven to 350℉ (180℃).
In saucepan, melt butter and sauté onion for 5 minutes.
Add salt, rice, consomme and water.
Bring to a boil, cover tightly and cook over low heat without stirring, for 30 minutes.
Mix 1 cup of the rice pilaf with 1 cup of the flaked salmon.
Add the egg, bechamel sauce and salt to taste.
Make a ring of this mixture in an 8-inch round, 2-inch deep glass baking dish .
Fill centre with remainder of salmon and cover completely with remaining rice.
Dot top with 1 tablespoon of butter.
Set dish in a pain with 1 inch of hot water.
Cover baking dish with greased brown paper and bake in the oven for 20 minutes.
Serve with favorite curry sauce.
