Kedgeree with soft boiled eggs


Kedgeree is a Victorian Anglo-India dish that is thought to have originated with the British colonial servants returning to Britain after working in India. It was served as a breakfast dish.



Court-bouillon is a light stock or broth used for poaching fish, shellfish, poultry, and sweetbreads. Court-bouillon is not the same as a rich, full-bodied stock and is generally not part of the finished dish.