Winter Breakfast.
1st Course.—Broiled sardines on toast, garnished with slices of lemon. Tea, coffee, or chocolate.
2d Course.—Larded sweet-breads, garnished with French pease. Cold French rolls or petits pains. Sauterne.
3d Course.—Small fillets or the tender cuts from porter-house-steaks, served on little square slices of toast, with mushrooms.
4th Course.—Fried oysters; breakfast puffs.
5th Course.—Fillets of grouse (each fillet cut in two), on little thin slices of fried mush, garnished with potatoes à la Parisienne.
6th Course.—Sliced oranges, with sugar.
7th Course.—Waffles, with maple sirup.
Early Spring Breakfast.
1st Course.—An Havana orange for each person, dressed on a fork (page 338).