"Raw, strong what?"
"Raw, strong mirepoix—oh, Archie, see No. 138. In one minute I shall forget what we really wanted to make. Isn't it positively bewildering? See No. 138. Stew in a saucepan two ounces of fat, two carrots, one onion, one sprig of thyme, one bay leaf, six whole peppers, three cloves, and, if handy, a hambone cut into pieces. Add two sprigs of celery, and half a bunch of parsley roots, cook for fifteen minutes."
"And then—what do you get?" I asked putting my hands to my fevered brow.
"That's for the mirepoix," she replied; "and the mirepoix is for the Espagnole sauce. You mix one pint of raw strong mirepoix with five ounces of good fat (chicken's fat is preferable). Mix with the compound four ounces of flour, and moisten with one gallon of white broth. See No. 99."
"Heavens! Can't they bring it to a head? The twelve eggs and the six kidneys are waiting, Letitia."
"It is most exasperating, but we won't be worsted, Archie. See No. 99. White broth. There's half a page about it. I—I really don't believe that this flat is large enough to hold all the ingredients for this dish. You place in a large stock-urn, on a moderate fire, a good heavy knuckle of fine white veal with all the débris, or scraps of meat, cover fully with water, add salt, carrots, turnips, onions, parsley, leeks, celery. Boil six hours—"
"What—what are we trying to make?" I asked helplessly.
Letitia was equally dismayed. "I declare I almost forget. Let me see: The white broth was to be mixed with the mirepoix; the mirepoix was for the sauce Espagnole; the sauce Espagnole was for the Perigueux sauce; the Perigueux sauce was for the eggs à la Meyerbeer. We know that, don't we? Well, for eggs à la reine. At present we know how to make eggs à la Meyerbeer. To cook eggs à la reine, you proceed as for eggs à la Meyerbeer, and then—"
"I don't think we'll have any, Letitia," I ventured. "Really, I believe I can do without them. Anyway, they would be rather indigestible."
"Well, I will know the end," she declared pluckily. "I hate to be beaten. We know how to make eggs à la Meyerbeer. We know that, don't we? Well, for the eggs à la reine, you make a garnishing of one ounce of cooked chicken breast, one finely-shred, medium-sized truffle, and six minced mushrooms. You moisten with half a pint of good Allemande sauce, see No. 210. No, I won't see No. 210. You're right, Archie. We'll do without the eggs à la reine. This recipe is like the House That Jack Built, only much worse, for, you have to 'see' things all the time. We'll have just plain, soft-boiled eggs."