Food For Thought FISH PIE SCRAMBLE

Press, Volume CIII, Issue 30578, 22 October 1964, Page 2

Food For Thought FISH PIE SCRAMBLE

[By

ALAN TREMAIN

Fish Pie Scramble makes a tasty dish for meatless days or for a buffet luncheon. It should be served in a pyramid on a hot dish, sprinkled with powered egg yolk to look its most attractive. You will need: 1 breakfast cup of cooked fish (any type) 4 level tablespoons of rice 4 tablespoons of butter 2 hard boiled eggs 1 breakfast cup of milk Salt A pinch of Cayenne pepper Method: Boil the rice in plenty of boiling salted water for 10 minutes, no more.

Drain off the water and pour over the cup of milk. Finish cooking the rice until it is quite soft. You will find most of the milk has been absorbed. Remove all bones and skin from the fish. You should still have near a cup of fish. Break it into large flakes. Shell the eggs and chop one whole egg and the white of the other. Sift the remaining yolk through a seive. Melt the butter in a small pan and add the fish. Toss over a low heat for about five minutes. Add the rice and chopped eggs. Allow to heat through thoroughly. Serve it up in a pyramid on a hot dish. Sprinkle the powdered yolk over the top.