Yield: 1 Servings
|2 cups||Fish, cooked|
|2 \N||Eggs, hard cooked|
|4 tablespoons||Butter or other fat|
|\N \N||Salt & pepper to taste|
|1 cup||Rice, cooked|
KEDGEREE ( A Breakfast Dish ) Free the fish from skin and bone. Melt the fat in a frying pan. Add the fish and stir gently. Put in the rice and the whites of the eggs, cut into small pieces and seasoned with salt and pepper. Move the frying pan gently over the fire until the contents are thoroughly heated. Serve on a hot platter with the yolks of the eggs pressed through a strainer sprinkled over the top.
NOTE: Try using raw eggs scrambled into mixture; cook until egg is firm. Generalized recipe made specific for trout. Source: FISHES AND FISHING IN LOUISIANA published 1933 Recipe date: 01/17/33