Recipe - Simpsons Salmon Kedgeree

300 ml Light Fruity Curry Sauce
Made With:
100 g Butter
One half small Onion; Chopped
50 g Flour
50 g Curry Powder
1 teaspoon Tomato Puree
150 ml Chicken Stock
A Little Chopped Apple
15 g Raisins
125 g Long Grain Rice
350 g Fresh Salmon; Cubed
3 Eggs; Boiled And Sliced
Salt
Freshly Milled Pepper

Make the sauce by belting butter in a pan. Gently fry the onion then mix in
flour and curry powder.

Add tomato puree, cook for 10 minutes, then gradually add chicken stock to
make a smooth sauce.

Add remaining ingredients, bring to the boil and simmer gently for 30
minutes. Cook the rice. Poach the salmon. Heat the sauce.

Place the rice in a serving dish. Mix together the sauce and the salmon.
Pour the mixture over the rice and garnish with four slices of boiled egg
per portion.
Posted to EATL Digest 06 Aug 96

Date: Wed, 7 Aug 1996 13:03:20 EDT

From: erika metzieder 100627.3022@COMPUSERVE.COM
NOTES : By Adam Standen, Simpson's Master Cook