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After dinner a surfeit of tenderloin Bordelaise he walked up the short incline to the boardwalk, where on one of the benches overlooking the sparkling water he saw a slight familiar figure. It was Miss Beggs. Her eyes dwelt on him momentarily and then returned to the horizon. "You are a great deal alone," he commented on the far end of the bench.
With the exception of the kerchief tied round the back of the head, after the fashion of the Perigourdine or the Bordelaise, by some of the women, these peasants wear nothing to distinguish them from those who have entirely abandoned a local costume. I was in no way pleased with the villagers of St. Michel-Montaigne, nor did they seem to be agreeably impressed by me.
The grouping of the people here would interest at once an artistic eye, the more so because many of the women of Cahors wear upon their heads kerchiefs of brilliant-coloured silk folded in a peculiarly graceful and picturesque manner, resembling the Bordelaise coiffure, but yet distinct.
"My dear," resumes Adolphe, on seeing the clouded and lengthened face of his chaste Caroline, "in France the dish in question is called Mushrooms a l'Italienne, a la provencale, a la bordelaise. The mushrooms are minced, fried in oil with a few ingredients whose names I have forgotten. You add a taste of garlic, I believe " Talk about calamities, of petty troubles!
But not having yet completed our description of the charming Bordelaise we must add that she possessed a rich southern complexion, fine sparkling black eyes, shaded by long dark eye-lashes, and over-arched by jetty brows, and that her raven hair was combed back and gathered in a large roll over her smooth forehead, which had the five points of beauty complete.
Lazzarini also makes a specialty of snails, and they are well worth trying while you are experimenting with the unusual things to eat. The recipe for these is as follows: Snails a la Bordelaise Put ten pounds of snails in a covered barrel and keep for ten days. Then put in a tub with a handful of salt and a quarter of a gallon of vinegar.
It was Father Beret's favorite dish, wherefore his tongue ran freely almost as freely as that of his hostess, and when he heard Alice come in, he called gayly to her through the kitchen door: "Come here, ma fille, and lend us old folks your appetite; nous avons une tranche a la Bordelaise!" "I am not hungry," she managed to say, "you can eat it without me."
I looked like a cross between Count Tolstoy and a June lobster. I was out of luck. I had but let me lay my eyes on that dealer again. "Vaucross stopped and talked to me a few minutes and then he took me to a high-toned restaurant to eat dinner. There was music, and then some Beethoven, and Bordelaise sauce, and cussing in French, and frangipangi, and some hauteur and cigarettes.
The well-known Bordelaise sauce is simply Spanish sauce with the addition of white wine and shallots. Scald a tablespoonful of chopped shallots; put them to half a pint of Chablis, Sauterne, or any similar white wine; let the wine reduce to one gill; then mix with it half a pint of Spanish sauce and the sixth part of a saltspoonful of pepper. Strain and serve.
This coiffure resembles that of the Bordelaise, but it is not so small, nor is it folded so coquettishly. There was much love-making sometimes exquisitely comic by its rustic naivete and there was a good deal of dancing to the maddening music of two screaming hurdy-gurdies.
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