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ASPARAGUS.
Passing one day in February, by the Palais Royal, I paused before the shop of Mme Chevet, the largest dealer in comestibles in Paris, who always wished me well. Seeing a large box of asparagus, the smallest of which was large as my finger, I asked the price. "Forty francs," said she. "They are very fine, but only a king or prince could eat at such a rate." "You are wrong sir," said she, "such things never go to palaces, but I will sell the asparagus.
"There are now in this city at least three hundred rich men, capitalists and financiers, retained at home by gout, colds, and doctors. They are always busy to ascertain what will revive them and send their valets out on voyages of discovery. Some one of them will remark this asparagus, and it will be bought. It may be, some pretty woman will pass with her lover, and say, 'what fine asparagus. How well my servant dresses it.' The lover then does not hesitate, and I will tell you a secret, that dear things are sold more easily than cheap ones."
As she spoke two fat Englishmen passed us. They seemed struck at once. One seized hold of the asparagus and without asking the price paid for it, and as he walked away whistled "God save the King."
"Monsieur," said Madame Chevet, "a thousand things like this happen every day."
FONDUE.
Fondue is a soup dish, and consists only in frying eggs in cheese in proportions revealed by experience. I will give the recipe. It is a pleasant dish, quickly made and easily prepared for unexpected guests. I refer to it here only for my peculiar pleasure, and because it preserves the memory of things which the old men of Belley recollect.
Towards the end of the 17th century M. Madot became bishop of
Belley, and took possession of the diocese.
Those to whom his reception had been confided had provided an entertainment worthy of the occasion, and made use of all the preparations then known in the kitchen, to welcome my lord.