Eggs? I admit the Gauls have a way with the omelette. I admit their excellence there, albeit it is rather on the frothy and frivolous side. And I acknowledge their artistry in all lighter concoctions, such as desserts. But these are the icings and the toppings and finishes of culture, not culture itself. French breads may be fine. But a slice of solid Dutch bread, with honest Dutch butter on it, is like a handsome solid island in the froth and foam of the sea of French crusts on breads and pastries.
If this be treason, make the most of it. It is high time somebody spoke out.
The trouble with Gallic meats is that they are pretty tasteless to start with."
Poet and writer Robert P. Tristram Coffin on the British Breakfast, originally published in 1948
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