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Updated: May 21, 2025
We mount a few steps, you perceive. We are not taking you underground, though I call for lights; but this passage to the left, you perceive, is rather dark. Yes, that is our well; and a great depth it is deeper, I assure you, than this rock is high. What do they call the depth, Chalot? Well, never mind the depth! You can follow me, I believe, without waiting for a light. We cannot go wrong.
Having cleaned, boiled and split two fine feet, dip them into egg and bread crumbs mixed with chopped parsley and chalot, a few ground cloves, a little nutmeg, pepper and salt, fry them a fine brown, arrange them in the dish and pour the sauce over.
Two miles beyond Essonne we remarked, at a short distance to the right, Château Moncey, once the seat of the gay and brilliant Duke de Villeroi and his descendants; and on a hill to the left, Château Coudray, the former residence of the Prince de Chalot.
In the winter, we have green pease, asparagus, artichoaks, cauliflower, beans, French beans, celery, and endive; cabbage, coleworts, radishes, turnips, carrots, betteraves, sorrel lettuce, onions, garlic, and chalot. We have potatoes from the mountains, mushrooms, champignons, and truffles.
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