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Kedgeree

3/4 lb. (11/2 cups) cold cooked fish 2 ozs. (4 tablespoonfuls) butter or drippings 1/4 lb. (1/2 cup) rice Salt and pepper to taste I tablespoonful chopped parsley 2 hard-cooked eggs Flake the fish, taking care to remove all the skin and bones. Wash and boil the rice, then drain and dry it in the oven. Melt the butter in a sauce-pan, add the whites of eggs, chopped, the fish and rice, and stir over the fire all together until quite hot. Take care that the mixture does not brown. Season with salt and pepper and pile in a mound on a hot dish. Decorate down the sides with the hard-cooked yolks of eggs, previously rubbed through a sieve, and the parsley. Serve hot.