"You must leave the silk on," said she.
"Has it got silk?" asked the bewildered chef.
I was of the opinion that the husks should be taken off. "By no means!" she declared, and explained that in America the corn was always served in the husk.
The chef, trying to analyze this unusual article of food, lifted one of the ears from the basket and examined it.
"En robe de chambre, alors, Madame!" said he, and looked dismayed at these complications.
"Yes," she replied, "just like a potato—en robe de chambre."
We could hear him as he left the room, followed by the basket, muttering to himself, "Soie! robe de chambre! Soie! robe de chambre!" in his most satirical tone. I began to feel a little nervous about it myself, and wondered if for this broth there had not been too many cooks.
We went out before dinner to see the famous carp; I looked in vain for the one with the ring in its nose.
At dinner, besides the Household, were the Princess Mathilde, Monsieur Ollivier, Monsieur Perrière, the Duke de Persigny, Baron Haussmann, and several statesmen.
The corn came in due time served as légume.