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"Come, Tuppy," I urged, "this is morbid. Don't take this gloomy view. She must at least have spotted that you refused those nonnettes de poulet Agnès Sorel. It was a sensational renunciation and stuck out like a sore thumb. And the cèpes
"My old one, you are perhaps right." He turned to Lewis. "Better skip the fish." At the next dish he remarked, "Following the theory that a dinner should progress as a child learning to walk, Maître, I have at this point dared to introduce an entremets cèpes francs
As I continued my way down the valley I met several women and girls returning from the chestnut woods on the hillsides carrying baskets of these cépes on their heads.
On leaving Neuvic I noticed a woman carrying to the baker's a large dish of edible boleti, known to the French as cepes. This excellent fungus during the late summer and autumn is a very important article of food in France wherever there are extensive chestnut-woods.
Yet the supper was flagging; no one was eating now, though platefuls of cepes a' l'italienne and pineapple fritters a la Pompadour were being mangled. The champagne, however, which had been drunk ever since the soup course, was beginning little by little to warm the guests into a state of nervous exaltation. They ended by paying less attention to decorum than before.
Seating himself in front of me without waiting for an invitation, he helped himself with his fingers to a dish of baked cepes, which I in consequence relinquished, but with a complete absence of goodwill. There was no getting rid of him, short of telling him plainly to go, and this I could not do after having accepted his companionship on the road.
The orange mushroom is also much eaten in the same regions, for it likewise loves the chestnut forest; but it may be mistaken by those who do not know the signs for its relative, the crimson-capped fly-agaric, one of the most deadly of cryptogams. After seeing the dish of cepes, I was not surprised to find many chestnut-trees along the road that I now took to St. Pantaleon.
"He's very fond of sauce verte," Nancy said hastily, "and apricot mousse and cèpes et pimentos, things that Gaspard can't make for the regular menu, bright colored things that Sheila loves to look at." "He likes petit pois avec laitue too and haricot coupé, and artichaut mousselaine. Sometimes when he does not want them Miss Dear eats them."
In fact, one of the first and abiding impressions of Bordeaux is that it is a great place for things to eat oysters from Marennes, lobsters and langoustes, pears big as cantaloupes, pomegranates, mushrooms the little ones and the big cepes of Bordeaux yellow dates just up from Tunis.
But this, you will tell me, is a system of cookery fit for savages: the treatment with boiling water will reduce the mushrooms to a mash; it will take away all their flavor and all their succulence. That is a complete mistake. The mushroom stands the ordeal exceedingly well. I have described my failure to subdue the cepes when I was trying to obtain an extract from them.
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