Kedgeree.

Ioz. butter, £1/2lb. boiled rice, 2 hard-boiled eggs, £1/2lb. any cooked fish (tinned salmon may be used), salt and pepper, chopped parsley to garnish. Melt butter, add boiled rice, whites of eggs. Cut into small pieces flaked fish and seasoning. Heat thoroughly and pile on a hot dish and shape like a pyramid. Garnish with chopped parsley and egg yolks rubbed through a sieve.