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Classic Chicken Consomme Plus Kedgeree

A home-style Classic Chicken Consomme Plus Kedgeree made with Butter, Salt, Rice, and Bechamel Sauce. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 tbsp
• 1 tsp
• 1 cup
• 1 can
• 1/2 cup
• 1 tbsp

Method (preview)

1. 1

   Flake: a 1-lb can of salmon or enough poached fresh salmon (1-1/2 lbs) to measure 2 cups. Set aside. Preheat oven to moderate (350).

2. 2

   Mix 1 cup of the rice pilaf with 1 cup of the flaked salmon.

3. 3

   Add the hard-cooked egg, bechamel sauce, and salt to taste.

4. 4

   Make a ring of this mixture in a glass baking dish, 8 ″ round and 2 ″ deep.

5. 5

   Fill center with the remainder of the flaked salmon and cover completely with the remaining rice. Dot with remaining tablespoon of butter.

6. 6

   Set dish in pan containing 1 ″ hot water.

7. 7

   Cover baking dish with greased brown paper and bake in the moderate oven for 20 minutes.