B2 High-Intermediate US 54 Folder Collection
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Oh, hello! You’re here rather early. Just in time to help with Lord and Lady Braybrooke’s
breakfast, so we must get on. Breakfast may not be the most important meal
of the day, but that’s no excuse for making it plain and boring. Today I’m making kedgeree,
one of Lady Braybrooke’s favourite dishes to have for breakfast. So for this you will
need: Six ounces of cooked rice. Six ounces of cooked
fish. One teaspoon of cayenne pepper. One to two tablespoons of butter. Half a teaspoon
of salt. Two eggs. A gill of cream. And for garnishing parsley, quail’s eggs and prawns.
It’s important to make breakfast a good and substantial meal. For the family when
shooting might not after breakfast until four o’clock in the afternoon for shooting tea,
just as the light is fading. For this dish I am using this really nice
piece of cod which I’ve already cooked and poached in milk. You could use a smoked fish,
but that would be far too strong for breakfast. You must make sure you have all your ingredients
ready because kedgeree is a dish that needs a firm hand. I’m just breaking up my fish
into large flakes, I’ve already whisked my eggs and Sylvia has made sure there are
no lumps in my rice. Here I have everything ready for the garnishing. And now to the pan.
To begin with have your pan nice and hot to melt the butter. Then add the rice. And then
gradually stir it in until it’s completely soaked in the butter. And now, with slightly
less heat from your stove, add your fish. Fold the fish in with the rice and the butter
until it’s all nice a brown. I’m now going to add a pinch of salt, some cayenne pepper
and now it’s time to add the eggs and a little cream.
Fold these in together, try not to break up the fish flakes too much, but also do not
overcook the eggs. There we are, and now I better get this to the table.
To garnish the dish I’ve chopped up the parsley and then I’ve halved the hard boiled
quail’s eggs, shelled the prawns and decorated it like this.
As breakfast is served as a buffet I’m going to keep this warm by putting hot water inside
this hot plate. Many dishes are served for breakfast but I always try and serve this
because I know it’s lady Braybrooke’s favourite. And I have to say I agree with
her. It’s truly delicious.
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How to Make Breakfast - The Victorian Way

54 Folder Collection
ally.chang published on March 10, 2020
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