Prepare a Cream Sauce, take from the fire, season to taste, and add two eggs well-beaten.
Add cold cooked flaked fish (salmon)and boiled rice in equal parts, seasoning the rice with salt, pepper, cayenne, mace, and melted butter.
Reheat and serve.
Moisten cold flaked fish with one egg beaten with two tablespoonfuls of milk and a tablespoonful of melted butter.
Heat thoroughly in a double-boiler, season to taste, and serve with rice which has been cooked for ten minutes in stock.
Variation Three - Creole
Cook together for five minutes one cupful of cold cooked flaked fish, one cupful of cold boiled rice, one hard-boiled egg chopped fine, a tablespoonful of butter, and salt, red pepper, and curry powder to season.
Serve on buttered toast.
Variation Four - Another Creole Dish
Prepare according to directions given above, adding chopped onion and garlic, and a little lemon-juice to the seasoning.
Remember this! Kedgeree can be made with other fish like cod, finnan haddie, and haddock