Eleanor Roosevelt’s English Kedgeree

 The Presidents’ Own White House Cookbook, p. 50

1 cup boiled white fish (flaked)

1 cup boiled rice

2 hard-cooked eggs

Seasoning:

A teaspoon of onion juice

A teaspoon of Worcestershire sauce

A tablespoon of curry powder

It's helpful if you (unlike me) remember to make the eggs before it's go-time.

Mix together fish, rice, eggs, and seasoning. 

I was perplexed by the idea of "onion juice" but a couple of pinches of onion powder seemed to do the trick.

Put in oven to brown. Serve hot. The hard-cooked eggs are, of course, chopped and added. If one likes the mixture a little moist, milk may be added. It is good served with a hot tomato or chili sauce, or pepper pot.

I don't know if Western people knew about Sriracha when this cookbook was published in 1968, but it was a great chili sauce to add.

My Rating: 4/5 "Heck yeah comfort food! I enjoyed the pizzazz the seasonings gave this iteration of kedgeree - not quite full-on Indian flavor, but it's in the neighborhood enough to nudge this a bit out of Euro-food-land. I ate all of this as one serving. Was that the intention? Probably not? Do I have regrets? Not a single one."