A LIGHT KEDGEREE

2 oz. rice
1/2 cup cream
2 oz. butter
Dash of cayenne
3 eggs
1 teaspoon Worcester sauce
Pepper to taste
Salt to taste
1/2 lb. cooked white fish (flaked)

Put rice into pan of salted boiling water and boil briskly for 12 minutes, shaking frequently.  Put cream into saucepan with butter, pepper, salt and cayene.   Heat, add fish, 1 cup full of rice and the eggs hard-boiled and cut into small pieces.  finally add Worcester sauce.  Let kedgeree get very hot and turn into hot dish piling high in center.  Sieve yolk of hot hard-boiled egg over top and garnish with small bunches of fried parsley.