Codfish Scallop with Rice & Eggs
- 1 1/2 cups creamed codfish
- 1 1/2 cups boiled rice
- 2 Tbsps cream or 1 Tbsp butter, melted
- 4 eggs
- Butter
Mix the cream or melted butter with the rice. Arrange alternate layers of fish and rice in a buttered quart baking dish, finishing with rice.
Break the eggs on top. Season the whites with salt and delicately sprinkle with a little cream or dot with butter. Individual ramekins may also be used and an egg slipped on top of each.
Bake in the oven until heated and the eggs are "set."
Break the eggs on top. Season the whites with salt and delicately sprinkle with a little cream or dot with butter. Individual ramekins may also be used and an egg slipped on top of each.
Bake in the oven until heated and the eggs are "set."
Submitted by Feb 20, 2010
15 min
30 min
45 min