Ingredients

1/2 lb. cold cooked fish

Some parsley

2 hard boiled eggs

Salt and pepper

2 oz. rice

Lemon juice

1 tablespoon butter

1/2 cup milk

Method

Skin, bone and flake fish. Chop white of egg, boil rice till tender, drain and reheat. Melt butter in saucepan and add chopped egg white, fish, chopped parsley, salt and pepper, lemon juice flavouring and milk. Arrange rice on hot dish, place fish on top of rice, making into a pyramid, rub egg yolks through sieve and sprinkle over fish, garnish with lemon and sprigs of parsley.