Nightingale for Breakfast?

We thought we knew a fair amount about Florence Nightingale, but we didn’t know that she had her own breakfast dish named after her. Kedgeree was a very popular meal for the Victorians, who adapted the Indian dish of khichri by adding fish and eggs and serving it as a hearty breakfast.

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Charles Elme Francatelli was chief cook to Queen Victoria herself, later becoming chef at the Reform Club. In 1861, he published The Cook’s Guide and Housekeepers and Butler’s Assistant: A Practical Treatise on English and Foreign Cookery in All Its Branches. This contained his recipe specially concocted to honour Florence Nightingale:

RICE A LA SŒUR NIGHTINGALE.
Fry the boiled dry rice with a little fresh butter, nutmeg, pepper and salt ; and when quite hot, add the whites of three hard-boiled eggs shred fine, and the white parts of a dried haddock ; pile all this up lightly in a hot dish ; strew over the cone the yolks of the hard-boiled eggs previously rubbed through a wire sieve, and mixed with a little grated Parmesan cheese; garnish the rice round the base with fried croutons of bread push in the oven for five minutes—just to slightly colour the surface of a golden hue, and serve immediately.

Please let us know if you fancy creating this dish as we’d love to know what it’s like!

 

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