In a fine shady grove at a short distance from the house, a row of tables was set for the entertainment of several hundreds of the hardy dependents of the Bourgeois; for while feasting the rich the Bourgeois would not forget his poorer friends, and perhaps his most exquisite satisfaction was in the unrestrained enjoyment of his hospitality by the crowd of happy, hungry fellows and their families, who, under the direction of his chief factor, filled the tables from end to end, and made the park resound with songs and merriment—fellows of infinite gaiety, with appetites of Gargantuas and a capacity for good liquors that reminded one of the tubs of the Danaïdes. The tables groaned beneath mountains of good things, and in the centre of each, like Mont Blanc rising from the lower Alps, stood a magnificent Easter pie, the confection of which was a masterpiece of the skill of Maître Guillot Gobet, the head cook of the Bourgeois, who was rather put out, however, when Dame Rochelle decided to bestow all the Easter pies upon the hungry voyageurs, woodmen, and workmen, and banished them from the menu of the more patrician tables set for the guests of the mansion.
“Yet, after all,” exclaimed Maître Guillot, as he thrust his head out of the kitchen door to listen to the song the gay fellows were singing with all their lungs in honor of his Easter pie; “after all, the fine gentlemen and ladies would not have paid my noble pies such honor as that! and what is more the pies would not have been eaten up to the last crumb!” Maître Guillot's face beamed like a harvest moon, as he chimed in with the well-known ditty in praise of the great pie of Rouen:
“'C'est dans la ville de Rouen,
Ils ont fait un paté si grand,
Ils ont fait un paté si grand,
Qu'ils ont trouvê un homme dedans!'”
Maître Guillot would fain have been nearer, to share in the shouting and clapping of hands which followed the saying of grace by the good Curé of St. Foye, and to see how vigorously knives were handled, and how chins wagged in the delightful task of levelling down mountains of meat, while Gascon wine and Norman cider flowed from ever-replenished flagons.
The Bourgeois and his son, with many of his chief guests, honored for a time the merry feast out-of-doors, and were almost inundated by the flowing cups drunk to the health and happiness of the Bourgeois and of Pierre Philibert.
Maître Guillot Gobet returned to his kitchen, where he stirred up his cooks and scullions on all sides, to make up for the loss of his Easter pies on the grand tables in the hall. He capered among them like a marionette, directing here, scolding there, laughing, joking, or with uplifted hands and stamping feet despairing of his underlings' cooking a dinner fit for the fête of Pierre Philibert.
Maître Guilot was a little, fat, red-nosed fellow, with twinkling black eyes, and a mouth irascible as that of a cake-baker of Lerna. His heart was of the right paste, however, and full as a butter-boat of the sweet sauce of good nature, which he was ready to pour over the heads of all his fellows who quietly submitted to his dictation. But woe to man or maid servant who delayed or disputed his royal orders! An Indian typhoon instantly blew. At such a time even Dame Rochelle would gather her petticoats round her and hurry out of the storm, which always subsided quickly in proportion to the violence of its rage.
Maître Guillot knew what he was about, however. He did not use, he said, to wipe his nose with a herring! and on that day he was going to cook a dinner fit for the Pope after Lent, or even for the Reverend Father De Berey himself, who was the truest gourmet and the best trencherman in New France.
Maître Guillot honored his master, but in his secret soul he did not think his taste quite worthy of his cook! But he worshipped Father De Berey, and gloried in the infallible judgment and correct taste of cookery possessed by the jolly Recollet. The single approbation of Father De Berey was worth more than the praise of a world full of ordinary eating mortals, who smacked their lips and said things were good, but who knew no more than one of the Cent Suisses why things were good, or could appreciate the talents of an artiste of the cordon bleu.
Maître Guillot's Easter pie had been a splendid success. “It was worthy,” he said, “to be placed as a crown on top of the new Cathedral of St. Marie, and receive the consecration of the Bishop.”