FRIDAY POTPOURRI: THERE'S BREAKFAST AND THEN THERE'S BREAKFAST

Things are wonderfully hectic here at the parish as we prepare for the organ dedication.  They are so busy that one would think that Christmas was this weekend (save that there are no decorations in the house.)  So rather than say anything lengthy or useful, I thought I would share this humorous little tidbit under the category “Nuptial Entertaining.”  It concerns what should be served for breakfast to your guests the day after the wedding.

 

To quote Mrs. Fenner:  “To serve more than four courses for a wedding breakfast is almost unheard of nowadays.  (You can say that again.)  For such a breakfast as we have been describing, four might be served, in which case a possible menu would be:

 

“Consume Madrilene

Lobster Newberg * Toast Points

Cold Ham in Aspic * Endive Salad

Pineapple Ice

 

“The following three course menus are also elaborate enough for a lavish breakfast:

 

“Vichyssoise

Roast Duck with oranges * endive salad

Fruits refraische au rhum

 

or

 

“Melon

Roast Squab with Wild Rice * Russian Salad

Chocolate Ice Cream

 

or

 

“Minted Fresh Pineapple

Chicken Eugene * Asparagus, butter sauce

Strawberry Mousse”

 

Hmmmmm.

 

The traditional post nuptials breakfast in our family is potica and coffee.

 

Now to be fair she does offer other menus for less formal weddings but none of them include potica and coffee.

 

Only a couple times in my life have I had a breakfast like the ones mentioned above.  They were fun but I admit to rather a fan of “Farm Breakfasts” with a heavy emphasis on dairy and meat products.