But
to many there is a later breakfast that is as elaborate as it is
tempting.
The formal breakfast may be held any time between ten and twelve-thirty.
A fruit course opens the menu, with a mild hors d'oeuvre following. Soup
is never served. After the fruit, fish, broiled or saute is served, and
sometimes deviled lobster if it is preferred. In England, steamed finnan
haddie is the favorite breakfast fish.
The personal tastes of the guests must be taken into consideration in
deciding upon the main course. Lamb or veal chops are acceptable, and
egg dishes are always welcomed. They may be accompanied by mushrooms,
small French peas or potatoes. For the next course, chicken meets with
favor especially if it is broiled or fried with rice. Dessert of frozen
punch, pastry or jellies follows immediately after the chicken; and
coffee, in breakfast cups, concludes the meal. And of course, the hot
muffins and crisp biscuits of breakfast fame are not forgotten-nor the
waffles and syrup, either, if one is partial to them.
For an informal breakfast, the menu is correspondingly less elaborate.
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