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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