But what about second breakfast

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but what about second breakfast

Quote by Peter Jackson: “Aragorn: Gentlemen! We do not stop til nightfa...”

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Published 19.11.2018

Lord of The Rings - Movie Recipes

Rosie knows an idiot when she sees one.

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By using our site, you acknowledge that you have read and understand our Cookie Policy , Privacy Policy , and our Terms of Service. It only takes a minute to sign up. There is a cute moment in the movie where Pippin asks about "Second Breakfast". I recall food being important to Hobbits, but I don't recall a similar scene in the book. The movie scene is very memorable, I think I would remember if it was in the book also.

In Bavaria and Poland, special dishes are made exclusively to be eaten during second breakfast. In Vienna and most other parts of Austria the second breakfast is referred to as Jause. It consists of coffee and pastries or some sausages. The sausage is prepared during the early morning to serve during the second breakfast. It is served with pretzels , sweet mustard, and wheat beer. The meal is roughly similar in concept to the British elevenses. In Poland second breakfast usually consists of some snacks like sandwiches, or pastries, but may consist of light dessert-type dishes like chocolate pudding or kisiel.

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Merry: I don't think he knows about second breakfast, Pip. and The Lord of the Rings may seem tentative, but this illuminating TV special proves otherwise.
carry you aloft to dance with the stars

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5 thoughts on “Quote by Peter Jackson: “Aragorn: Gentlemen! We do not stop til nightfa...”

  1. Second breakfast is a meal eaten after breakfast, but before lunch. It is a traditional meal in Bavaria, Poland, Slovakia, Spain.

  2. Merry: I don't think he knows about second breakfast, Pip. Aragorn: I do not know what strength is in my blood, but I swear to you I will not let the White City fall.

  3. But what about second breakfast? [Aragorn stares at him, then walks off.] Merry: Don't think he knows about second breakfast, Pip. Pippin: What about elevenses .

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