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Kipper Cream Recipe

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Kipper Cream Recipe from


1 lb kipper fillets, cooked

½ pint milk

1 oz butter

1 oz plain flour

¼ pint mayonnaise

2 large eggs

1 dessertspoon lemon juice

a pinch nutmeg

½ oz powdered gelatine

3 tablespoons water


 1. Remove the skins from the kippers and flake the fish

2. Melt the butter, stir in the flour, remove from the heat and blend in the milk. Bring to the boil, stirring constantly, then stir in the egg yolks, nutmeg, and lemon juice

3. Dissolve the gelatine in the water, stir it into the sauce with the kippers and leave on one side until starting to set

4. Quickly whisk the egg whites, then fold them into the sauce with the mayonnaise

5. Turn the mixture into a shallow 2 pint dish, lightly oiled. Smooth over the surface and leave overnight to set

6. Next day turn into serving plate and garnish with cucumber slices and green stuffed olives

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