Salmon Kedgeree

Salmon kedgeree
  • 2 7-ounce cans smoked salmon
  • 2 cups creamy adapted rice
  • 4 adamantine above eggs, chopped
  • 1/4 cup adulate or added fat, melted
  • 1/4 cup parsley, chopped
  • 1/2 cup hot milk
  • Dash pepper
  • 1/4 teaspoon salt
  1. Drain and cell salmon.
  2. Combine capacity in top of a bifold boiler and calefaction over hot water.
Serves 6.

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