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75. =Omelette with Herbs.= Stir into the yolks of three eggs a saltspoonful of salt, half a teaspoonful of chopped parsley, one tablespoonful of chopped mushrooms, and one tablespoonful of shallot or white onion; beat the whites of three eggs to a stiff froth, add them to the yolks, and cook as in the first receipt.
Brown sauce may be simply seasoned with salt and pepper, flavored and colored with kitchen bouquet. Spanish sauce should also be flavored with mushrooms, or if you can afford it, a truffle, a little chopped ham, a tablespoonful of chives, shallot and garlic.
It is, however, far behind all of them in a momentous particular; for in narrating them, the poet, while able to keep up his immediate connection with the source of tradition, and to narrate with the directness of belief, had still some undercurrent of thought which he meant to convey, and which he succeeded in keeping track of: Arthur and Guinevere, in the little song, ride along like primeval beings of the world the situation seems the type of all seduction; the Lady of Shallot is not alone the recluse who sees life in a mirror, she is the cloistered Middle Age itself, and when her mirror breaks we feel that a thousand glasses are bursting, a thousand webs are parting, and that the times are coming eye to eye with the actual.
Take a shallot or two, according to quantity of sauce needed, slice very finely, shred a little parsley, put both into the sauce-boat, with salt, pepper, and mustard to taste; add oil and vinegar in proportion of one dessert-spoonful of vinegar to two table-spoonfuls of oil, till sufficient quantity. Put your pieces of pigeon into a stew-pan in butter, and let it cook with the pigeons.
Make one-half pint of mayonnaise dressing and add to it the following: Two hard-boiled eggs chopped fine, two to four tablespoons of tomato catsup, one tablespoon of finely chopped parsley, one teaspoon of finely chopped or grated white onion or shallot, after these ingredients are mixed, fold them into one cup of mayonnaise and serve. Enough for ten people.
When the pastry cases are done, empty out the rice, remove them from the moulds, and fill with the following mixture: chop as many canned mushrooms as you require with a small shallot, squeeze to them the juice and pulp of a large tomato, and put them in a stewpan with a tablespoonful of butter and a tablespoonful of very thick white sauce. Stir till about the consistency to eat with a fork.
Julia was laughing too much to be wholly intelligible, but read from a scrap in her apron pocket: "'Any fruit in season, cold beans or peas, minced cucumber, English walnuts, a few cubes of cold meat left from dinner, hard boiled eggs in slices, flecks of ripe tomatoes and radishes to perfect the color scheme, a dash of onion juice, dash of paprika, dash of rich cream. I have left out the okra, the shallot, the estragon, the tarragon, the endive, the hearts of artichoke, the Hungarian peppers and the haricot beans because we hadn't any; do you think it will make any difference, Aunt Margaret?"
Put the haricots to soak for six hours in cold water. Boil them in water with one carrot, one onion, salt, two cloves, a good pinch of dried herbs. Drain off the liquor from the haricots. Chop up a shallot, and fry it in butter; add your haricots, with pepper and salt and tomato puree. Stir well, and serve with minced parsley scattered at the top.
After the third course the entrees had made their appearance; they consisted of pullets a la marechale, fillets of sole with shallot sauce and escalopes of Strasbourg pate. The manager, who till then had been having Meursault served, now offered Chambertin and Leoville.
Stupid witticisms, repeated no one knew why, were going the round of the various groups. People were straining after wit without succeeding in being funny. Seven women, imprisoned in the cloakroom, were crying to be set free. A shallot had been found, put up to auction and knocked down at two louis.
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