breakfast, so we must get on. Breakfast may not be the most important meal

早餐，所以我們必須快點跟上。早餐可能不是一天裡面

of the day, but that’s no excuse for making it plain and boring. Today I’m making kedgeree,

最重要的一餐，但這不是把它做成無趣又乏味的藉口。今天，我將會做雞蛋蔥豆飯，

one of Lady Braybrooke’s favourite dishes to have for breakfast. So for this you will

也是巴雷布魯克夫人最喜愛的早餐之一。所以，製作這個你

need: Six ounces of cooked rice. Six ounces of cooked

需要：六盎司的白飯(一百七十克)。六盎司

fish. One teaspoon of cayenne pepper. One to two tablespoons of butter. Half a teaspoon

煮熟的魚(一百七十克)。一茶匙的辣椒粉。一至兩湯匙的牛油。半湯匙的

of salt. Two eggs. A gill of cream. And for garnishing parsley, quail’s eggs and prawns.

鹽。兩顆雞蛋。一及耳的鮮奶油(一百五十毫升)。而點綴物你需要芫荽、鵪鶉蛋和蝦。

It’s important to make breakfast a good and substantial meal. For the family when

把早餐做的好吃與具有飽足感是非常重要的。對於這家人

shooting might not after breakfast until four o’clock in the afternoon for shooting tea,

吃了早餐之後就出去打獵，可能直到四點打獵之後才喝些下午茶，

just as the light is fading. For this dish I am using this really nice

直到太陽漸漸落幕。這個菜餚

piece of cod which I’ve already cooked and poached in milk. You could use a smoked fish,

我會使用這塊非常棒的鱈魚。我已經用牛奶把這鱈魚給煮好了，當然你也可以用熏魚，

but that would be far too strong for breakfast. You must make sure you have all your ingredients

但對早餐來說這口味有點過重了。你必須確定你已經把所有的食材

ready because kedgeree is a dish that needs a firm hand. I’m just breaking up my fish

給準備好，因為製作雞蛋蔥豆飯必須要很謹慎。我把煮好

into large flakes, I’ve already whisked my eggs and Sylvia has made sure there are

的魚給壓成小塊狀，我已經把雞蛋給打散了，西維亞已經

no lumps in my rice. Here I have everything ready for the garnishing. And now to the pan.

確保飯沒有黏在一起。在這裡我已經把一切的點綴物給準備好了。而現在，準備好鍋子！

To begin with have your pan nice and hot to melt the butter. Then add the rice. And then

首先必須把鍋子給熱好，把牛油融化掉，然後加入白飯。

gradually stir it in until it’s completely soaked in the butter. And now, with slightly

接著，慢慢的拌炒，直到牛油被均勻的吸入白飯裡。現在，把

less heat from your stove, add your fish. Fold the fish in with the rice and the butter

爐灶裡的火給減弱，然後加入你的魚。把剛才加入的魚與牛油

until it’s all nice a brown. I’m now going to add a pinch of salt, some cayenne pepper

拌炒到呈金黃色。現在我要加點少許的鹽，一些辣椒粉

and now it’s time to add the eggs and a little cream.

而現在是時候加入雞蛋和少許的鮮奶油。

Fold these in together, try not to break up the fish flakes too much, but also do not

把全部的材料拌炒均勻，盡量不要把魚肉給炒碎，也記得

overcook the eggs. There we are, and now I better get this to the table.

不要把雞蛋炒的太老。就這樣，我現在得快點把這捧上餐桌上。

To garnish the dish I’ve chopped up the parsley and then I’ve halved the hard boiled

用來點綴這道，我拔了些芫荽葉，把鵪鶉蛋

quail’s eggs, shelled the prawns and decorated it like this.

對半切，把蝦殼去掉，然後把這道菜餚裝飾成這個樣子。

As breakfast is served as a buffet I’m going to keep this warm by putting hot water inside

由於早餐是以自助餐的形式來進行，所以我必須用保溫碗來裝，以確保

this hot plate. Many dishes are served for breakfast but I always try and serve this

這道菜餚是溫的。當然有很多不同的菜餚可供選擇， 但是我會盡量做這道菜，

because I know it’s lady Braybrooke’s favourite. And I have to say I agree with

因為我知道這是巴雷布魯克夫人最喜愛的一道菜。我必須說，我很同意

her. It’s truly delicious.

她的話。因為這是真的很美味。