Ingredients:
4 rounds of bread
Any savoury filling (see below)
1 egg
150ml milk
Seasoning
Fat for frying
<Suggested fillings>
1. 113g grated cheese + seasoning + 1 tablespoon chopped parsley.
2. 57g grated cheese + 113g chopped tomato or chopped cooked vegetables.
3. 3 rashers of bacon, fried and chopped with 1 tablespoon chopped parsley.
パン4枚
具（以下を参照のこと）
卵 1個
牛乳 150ml
塩胡椒
マーガリン
＜おすすめの具＞
1. 削りチーズ113g + 塩胡椒 + 刻みパセリ 大さじ1
2. 削りチーズ57g + 刻んだトマトまたは刻んだ茹で野菜113g
3. ベーコン3 枚を炒めて刻み、刻みパセリ 大さじ１と混ぜたもの
Instructions:
1. Make 2 sandwiches with the bread and savoury filling.
2. Mix together the egg, milk and seasoning.
3. Dip the sandwiches in the egg and milk mixture.
4. Heat the fat till smoking.
5. Fry the sandwiches on both sides till golden brown.
1. サンドイッチを二つ作る。
2. 牛乳、卵、塩胡椒を混ぜる。
3. サンドイッチを２につける。
4. フライパンにマーガリンを熱する。
5. サンドイッチを狐色になるまで焼き、ひっくり返して裏側も同じように焼く 。
Background:
This is a recipe from the Ministry of Food’s Suggestions for Breakfasts booklet. It says:
A good breakfast every day is the first rule in the book of hearth.
Get up early enough to enjoy breakfast without hurry. A cup of tea and a morsel of toast gulped down with one eye on the clock is no use to anyone. Breakfast is an important meal for all of us, but especially important for growing school children and young factory workers.
You cannot serve pre-war meals today, but here are some suggestions for a good breakfast. Some of these dishes will be nice for high tea also.
As most of the breakfast ingredients, such as fresh eggs, sausages, bacon, and even canned beans became scarce and were rationed, people had to be creative. This particular recipe also uses dried eggs instead of fresh ones originally.
A document written during the first World War in 1917 encourages people to eat oatmeal or barleymeal porridge instead of bread. Or, it states, bread should be given only after porridge or oatcake has been eaten and “one of the following dishes may be added: Eggs: boiled, poached, scrambled, fried, French, curried or scalloped; fish: grilled, fried, baked or boiled; fish cakes, scallops, potted herrings, sardines, bloater paste; occasionally sausage or bacon; nuts, fresh or dried fruits”.
Presumably, similar advice was given during the second world war.
Process:
Ingredients 材料
 |
| Making sandwiches サンドイッチを作る |
 |
| Mix the eggs, milk and seasoning 卵、牛乳、塩胡椒を混ぜる |
 |
| Dip the sandwich in the egg mixture and fry in a pan サンドイッチを卵につけ、焼く |
 | |
| Fry both sides 両面をこんがり焼く |
Verdict:
Despite the name, it is a fancy cheese toastie - one with a French toast twist. The fillings can be changed, of course. If you use bacon instead, it will be a bacon sandwich with a French toast twist.
The original instructs to cut sandwiches in half before frying, but I find it easier to cut them after frying.
This would work really well in the wartime because egg mixture would saturate the dreaded national loaf (see Bread Pudding) to soften the bread, and the taste would be masked by the cooked egg mixture and the melted cheese. It is also very filling, which is another very important point when foodstuff was scarce.
I like cheese toasties and I like French toasts, but never thought I’d combine them together. It turned out to be a lovely moreish dish. I will eat it on any day.
イギリスでは朝ごはんにトーストの他、卵、ベーコン、ソーセージ、ベイクトビーンズなどを食べますが、戦時中にはそれらは全て配給制になり、入手しづらくなってしまいました。じゃあ何を朝食べたらいいの？ということで、作られたのがこのパンフレットです。このパンフレットには朝食の重要性とともに、限られた食材で作れる朝食のレシピが載っています。
この「貧しい騎士のフリッター」ですが、、戦時中には特に良いレシピだったでしょう。というのは、硬くなった、おいしいとはお世辞でも言えないナショナルローフも、卵と牛乳を含ませることで柔らかくなりますし、味もごまかされます。しかも、とてもお腹に溜まるのです。
これは、要するにチーズ入りホットサンドをフレンチトーストにしたものです。チーズ入りホットサンドもフレンチトーストも好きなのに、それをあわるなんて考えてもいませんでしたが、これはクセになる味です。また作ります！
Bibliography:
The Ministry of Food, 1946, How Britain was Fed in War Time: Food Control 1939-1945 (His Majesty’s Stationery Office, London)
The Ministry of Food, 1944, Suggestions for Breakfasts (His Majesty’s Stationery Office, London)
Spriggs, Edmund I., 1917, Food and How to Save It (His Majesty’s Stationery Office)
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