Difference between revisions of "Cape Kedgeree"
RealRecipes (talk | contribs) m (Text replace - "Category:Meat Dishes Recipes" to "Category:Meat Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 1/2 tsp. [[pepper]] | * 1/2 tsp. [[pepper]] | ||
* 1/2 cup [[evaporated milk]] or [[light cream]] | * 1/2 cup [[evaporated milk]] or [[light cream]] | ||
| − | == | + | == Procedures == |
# In a 2-quart saucepan melt 2 oz. [[butter]] or [[margarine]]. | # In a 2-quart saucepan melt 2 oz. [[butter]] or [[margarine]]. | ||
# Add 4 cups COOKED , flaked, and stir gently. | # Add 4 cups COOKED , flaked, and stir gently. | ||
Latest revision as of 20:04, 13 July 2012
Description
Ingredients
- 2 oz. butter or margarine
- 4 cups COOKED , flaked
- 2 cups COOKED rice
- 4 egg WHITES
- 2 tsp. salt
- 1/2 tsp. pepper
- 1/2 cup evaporated milk or light cream
Procedures
- In a 2-quart saucepan melt 2 oz. butter or margarine.
- Add 4 cups COOKED , flaked, and stir gently.
- Add: 2 cups COOKED rice, 4 egg WHITES, hard-boiled, chopped coarsely, 2 tsp. salt, 1/2 tsp. pepper, 1/2 cup evaporated milk or light cream.
- Stir gently over the fire until thoroughly hot.
- Garnish the mixture with 4 egg yolks, passed through a fine wire sieve.
