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June 2019

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Vincent Price's Kedgeree Recipe

Vincent Price's Kedgeree recipe and other beer can chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Vincent Price's Kedgeree recipe  PDF


1 lb can of salmon or enough poached fresh salmon (1 1/2 lbs) to measure 2 cups. 2 Tablespoons butter 1 medium onion, chopped 1 teaspoon salt, 1 cup rice 1 can chicken consomme plus enough water to measure 2 cups 1 hard cooked egg, diced 1/2 cup bechamel sauce salt to taste 1 Tablespoon butter
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). In saucepan melt 2 Tablespoons butter and in it saute: 1 medium onion, chopped, for 5 minutes. Add salt, 1 cup rice, and 1 can chicken consomme plus enough water to measure 2 cups. Bring liquid to a boil. Cover tightly and cook over low heat without stirring for 30 minutes. Remove cover, stir rice, and let steam for 5 minutes. Mi 1 cup of the rice pilaf with 1 cup of the flaked salmon. Add the hard cooked egg, bechamel sauce, and salt to taste. Make a ring of this mi ture in a glass baking dish, 8 round and 2 deep. Fill center with the remainder of the flaked salmon and cover completely with the remaining rice. Dot with remaining tablespoon of butter. Set dish in pan containing 1 hot water. Cover baking dish with greased brown paper and bake in the moderate oven for 20 minutes.
Serve with favorite curry sauce

Vincent Price's Kedgeree recipe and other beer can chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
891 people have voted
Last Reviewed on 2019-06-27



Thursday, Jun 27 2019 Download & Print Vincent Price's Kedgeree recipe  PDF   Beer Can Chicken recipes RSS   New

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